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The results stress that the packaging is a lipophilic one and doesn't allow wetting or any alterations in the food dampness. The results suggest the security of the parameters within 3 months and provide the changes happening within the fourth and 5th months. Microbiological tests suggested a short microbial development, both for cheese pieces and ham cuts. Time testing indicated a tiny rise in the sum total count quantity within the 5-month duration 23 cfu/g had be
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