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1
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
2
“... a decrease of 9.2 log CFU.mL-1. The HPP treatment did not affect none of the tested virulence factors, the...”
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4
“... a decrease of L. monocytogenes of 1 log10/g at 10ºC and 1,57log10/g at 18ºC of ripening temperature. The...”
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“... and health aspects and occurrences of falls, and the Activities-Specific Balance Confidence (ABC...”
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Article
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8
“...ÃÃes logÃsticas em uma refinaria de petrÃleo para maximizar seus resultados e mostrar que sincronizando...”
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Master thesis
9
10
“... (a residual activity of about 25% and 1% was achieved for POD and PPO), and the decrease on the browning index...”
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11
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16
“..., Enterobacteriaceae and Coliforms for the thermal pasteurized milk were 4.21, 3.0 and 4.04 log CFU/mL at the 30th day...”
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Master thesis
17
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19
Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“... of unsaturated fatty acids it contains. Gravading is a fish processing technique popular in Scandinavian and...”Access document
Master thesis
20