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meat processing » post processing (Expandir a busca)
decrease ratio » decreased ratio (Expandir a busca), decrease at (Expandir a busca), decreased rate (Expandir a busca)
ratio decrease » rate decrease (Expandir a busca), brazil decrease (Expandir a busca), to decrease (Expandir a busca)
decrease meat » decreased mean (Expandir a busca), decrease at (Expandir a busca), decrease fear (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
decrease akt » decrease at (Expandir a busca), decrease after (Expandir a busca), decrease with (Expandir a busca)
akt decrease » not decrease (Expandir a busca), any decrease (Expandir a busca), salt decreases (Expandir a busca)
Mostrando 1 - 20 resultados de 192 para a busca '(( decrease and decrease meat processing ) OR ( decrease akt decrease ratio decrease ))*', tempo de busca: 0,87s Refinar Resultados
4
Publicado em 2005
“...Comminuted meat products, such as frankfurters, fresh ground sausages and hamburgers are exposed...”
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Artigo
8
Publicado em 2021
“... at Day 0 and from 0.387 to 0.472 mg MDA/kg at 56 days of storage), and a decrease in the hardness...”
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Artigo
11
Publicado em 2019
“... yellowness) in chicken breast meat was investigated. Before slaughtering, 25 broilers were selected and...”
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Artigo
13
Publicado em 2015
“... 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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14
Publicado em 2011
“..., naturally-fermented meat sausages, produced in the North of Portugal and generally in kitchens of small...”
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15
Publicado em 1980
Assuntos: “...sausage (canned), moisture/protein ratio...”
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Artigo
16
Publicado em 2015
“..., indicated that along processing (i.e., decrease in pH and Aw), there was a tendency for both indicators...”
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19
Publicado em 2011
“.../Akt ratio in the INF and IC groups. Results presented in the current study suggest that OUA decreases...”
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