Showing 1 - 20 results of 143 for search '(( decrease after decreases the processing ) OR ( decrease the decrease food decrease ))~', query time: 0.95s Refine Results
3
Published 2015
...This work evaluates the influence of the type of surfactant (Tween 20, SDS and DTAB) and processing...
Access document
Article
9
Published 1981
... no detectable decrease in activity when held for more than 16 hr at 47°C or 2 hr at 60°C. The enzyme liberated...
Access document (1)
Access document (2)
Article
17
Published 2015
... of 83 to 94% in total tocopherol content after extrusion processing was observed and the decrease was more significant...
Access document
Article
19
Published 2015
... characteristics of the batter/sausage along processing of Linguica. Microbiological surveys following a batch...
Access document
Export CSV Export RIS