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Microbial contamination of luncheon meat sliced and packaged at supermarkets in Porto Alegre, Brazil
“... on tryptose agar with nalidixic acid and Palcam agar. TCC mean varied from 1.2 log10 CFU.g-1 (store...”Access document
Article
6
“... de leite para submissão ao CIP convencional. Logo após o processo convencional, as geometrias...”
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Master thesis
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Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“... work took place from early April to mid-July 2021 at the Chemical and Food Processing Laboratories...”Access document
Master thesis
10
“.... Among these technologies is high pressure processing (HPP), which is a non-thermal food preservation...”
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“... nutritional characteristics and sensory attributes. The processing of the cashew pseudo-fruit (also called...”
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Master thesis
15
“... of L. monocytogenes and E. coli, while S. Enteritidis presented smaller decrease (up to 1.7 log cycles) in viable cell...”
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Master thesis
16
“...Aim: The conventional heat treatment (HT) is still used by the food processing industry...”
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17
“...Contamination of foods caused by microorganisms occurs through their handling and or processing...”
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Master thesis
18
“... de 2 minutos para produção de MMP probiótico. Verificou-se que, logo após o processamento, as contagens...”
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Master thesis
19
“.... Mais especificamente, as alterações de textura e/ou cor superficial foram registadas logo após o tratamento...”
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Master thesis
20