Mostrando 1 - 20 resultados de 474 para a busca '(( decrease adhesion decrease not increase ) OR ( decrease and decrease meat processing ))*', tempo de busca: 0,84s Refinar Resultados
8
Publicado em 2005
... of mastication, as well as linear increases on collagen levels (r=0.97 and 0.99, respectively) and decrease the...
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Artigo
10
Publicado em 2000
... the biomass retention capacity. Although the thermodynamic theory did not explain adhesion...
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Artigo
11
Publicado em 2010
... histological staging of the disease, which comprises an invasive procedure and is often not well accepted...
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Artigo
14
Publicado em 2021
..., there was an increase in the lipid content (from 1.67 to 2.73 g/100 g) and TBARs (from 0.147 to 0.229...
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Artigo
17
Publicado em 2019
... yellowness) in chicken breast meat was investigated. Before slaughtering, 25 broilers were selected and...
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Artigo
19
Publicado em 2015
... L. monocytogenes. However during ripening step was verified an increase of the count of LAB and a concomitantly...
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20
Publicado em 2011
..., naturally-fermented meat sausages, produced in the North of Portugal and generally in kitchens of small...
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