Showing 1 - 20 results of 525 for search '(( decrease any decrease decrease processes ) OR ( based meat decrease decrease after ))*', query time: 0.71s Refine Results
2
Published 2019
... distribution within the films as assessed by microscopy. A decrease in phage viability was only detected after...
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4
Published 2019
...-slaughter stress factor that affects meat quality. Based on these observations, it is recommended...
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8
Published 2022
... were collected for both a meat quality evaluation and gel-based proteomic analyses. A greater ribeye...
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11
Published 1999
... target to be used in the design of adequate pasteurisation processes. The objectives of this work were...
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12
Published 2021
..., 600, and 800 kPa at 13 ± 1°C) for 4 or 8 d, promotes any improvement compared to conventional...
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17
Published 2021
...© donated all products for the 8-weeks LED period. The Danish Agriculture & Food Council. The Danish Meat...
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19
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