Showing 1 - 6 results of 6 for search '(( decrease NOT decrease pork processing ) OR ( decrease during decrease decrease after ))~', query time: 1.34s Refine Results
1
Published 2015
... batter was macerated for 3 days at 4ºC. After stuffing into natural pork casings, sausages were hung...
Access document
2
by Ramella
Published 2023
... in the present study, dry-cured deer loin showed during the processing a decrease in the colour...
Access document
Doctoral thesis
4
Published 2018
... in the food industry, in cakes, cookies, ice creams and creams, while pork fat is a product that...
Access document
Bachelor thesis
Export CSV Export RIS