Showing 1 - 20 results of 255 for search '(( decrease and decrease meat processing ) OR ( decrease drugs increases flow decrease ))*', query time: 0.89s Refine Results
4
Published 2005
... of mastication, as well as linear increases on collagen levels (r=0.97 and 0.99, respectively) and decrease the...
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9
Published 2021
..., there was an increase in the lipid content (from 1.67 to 2.73 g/100 g) and TBARs (from 0.147 to 0.229...
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12
Published 2019
... yellowness) in chicken breast meat was investigated. Before slaughtering, 25 broilers were selected and...
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14
Published 2015
... L. monocytogenes. However during ripening step was verified an increase of the count of LAB and a concomitantly...
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15
Published 2011
..., naturally-fermented meat sausages, produced in the North of Portugal and generally in kitchens of small...
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16
Published 1980
... variation whose limits were between 5,60:1 and 13,03: 1, so indicating a serious decrease of the product...
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17
Published 2015
..., indicated that along processing (i.e., decrease in pH and Aw), there was a tendency for both indicators...
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