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Showing 1 - 20 results of 47 for search '(( decrease after decrease meat processing ) OR ( decrease the decrease NOT decrease ))*', query time: 0.93s Refine Results
3
Published 2019
“... for 9 days at 4 °C, and analyzed every 3 days. The results showed a pH decrease during nighttime holding...”
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Article
7
Published 2015
“... drying of sausages, L. monocytogenes tends to decrease considerably. However, despite the various hurdles...”
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10
Published 2015
“... characteristics of the batter/sausage along processing of Linguica. Microbiological surveys following a batch...”
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16
Published 2004
“..., applied in two different meat processing plants (A and B) were compared, in accordance with the next work...”
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18
Published 2012
“...Background: Ground meat stands among the most consumed meat products, being its safety easily...”
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Article
20
Published 2018
“... and dried meat, that creates many varieties of composition. Among these variations, one of the most...”
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Bachelor thesis
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