Buscas alternativas:
decreases food » decreases blood (Expandir a busca), decreases and (Expandir a busca)
decrease break » decreases breast (Expandir a busca), decreases areas (Expandir a busca), decrease treg (Expandir a busca)
break decrease » urea decrease (Expandir a busca)
decrease akt » decrease at (Expandir a busca), decrease and (Expandir a busca), decrease after (Expandir a busca)
akt decrease » and decrease (Expandir a busca), not decrease (Expandir a busca), any decrease (Expandir a busca)
decreases food » decreases blood (Expandir a busca), decreases and (Expandir a busca)
decrease break » decreases breast (Expandir a busca), decreases areas (Expandir a busca), decrease treg (Expandir a busca)
break decrease » urea decrease (Expandir a busca)
decrease akt » decrease at (Expandir a busca), decrease and (Expandir a busca), decrease after (Expandir a busca)
akt decrease » and decrease (Expandir a busca), not decrease (Expandir a busca), any decrease (Expandir a busca)
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Effect of high-pressure processing on texture and color of crossbreed F1 Senepol/Nelore cattle beef.
Assuntos:
“...High-pressure processing...”Acessar documento (1)
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Artigo
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“... no detectable decrease in activity when held for more than 16 hr at 47°C or 2 hr at 60°C. The enzyme liberated...”
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“...The concept of Food Safety Objective (FSO) has mostly been applied to understanding the effects...”
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Assuntos:
“...high pressure processing, transglutaminase, enzyme inactivation, pea protein, soy protein, protein...”
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