{"id":"W2053194275","doi":"10.1111/j.1745-4573.2006.00032.x","title":"FERMENTATION AND CHEMICAL ACIDIFICATION OF SALAMI‐TYPE PRODUCTS – EFFECT ON YIELD, TEXTURE AND MICROSTRUCTURE","year":2005,"lang":"en","type":"article","venue":"Journal of Muscle Foods","topic":"Microencapsulation and Drying Processes","field":"Agricultural and Biological Sciences","cited_by":20,"is_retracted":false,"has_abstract":true,"ca_institutions":"University of Guelph","funders":"","keywords":"Lactic acid; Citric acid; Food science; Chemistry; Fermentation; Moisture; Microstructure; Bacteria; Biology; Organic chemistry; Crystallography","routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false,"invisible_to_affiliation_only":false},"retraction":null,"screen":null,"direct_labels":[],"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001442216,0.00006367124,0.0001087764,0.0000136963,0.00003841636,0.0000231757,0.00005066979,0.00005752037,0.00003111855],"category_scores_gemma":[0.0001400375,0.00002475343,0.00001786444,0.0001356138,0.00003023749,0.00009587898,0.0000105574,0.00008620368,6.271009e-7],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.000008301046,"about_ca_system_score_gemma":0.00000620485,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.000001796155,"about_ca_topic_score_gemma":0.000002579869,"domain_scores_codex":[0.9995492,0.00002403203,0.00016928,0.00008926929,0.0001062849,0.0000620023],"domain_scores_gemma":[0.9995698,0.00005709091,0.0001816232,0.0000206296,0.0001332384,0.00003756504],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.00007516392,0.00002081064,0.002205999,0.00002156459,0.000004324827,1.689139e-7,0.00009426421,0.000002176006,0.897839,0.00001362015,0.0002016522,0.09952133],"study_design_scores_gemma":[0.0002137801,0.0006448338,0.4317574,0.00004664251,0.00001135753,0.00002600905,0.00005526755,0.000004706108,0.5651788,0.00004548116,0.001961689,0.00005402866],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9979366,0.0004049823,0.00000100261,0.001481449,0.00004878194,0.00006567236,0.000003058634,0.000004438128,0.00005399624],"genre_scores_gemma":[0.9993638,0.00009135167,0.0002144767,0.00009617511,0.0001990566,3.33666e-7,0.000005197943,6.058391e-7,0.00002901451],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.4295514,"threshold_uncertainty_score":0.1009415,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.01502109868598539,"score_gpt":0.2361595162600486,"score_spread":0.2211384175740632,"validation_status":"score_only:v0-immature-baseline","note":"Baseline scores from an immature model (maturity gate not passed). Scores rank; they never assert a category."}}