Subjects: “...organic-matter processing...”
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“...-fructose and high-salt diet (HFS) for 10 more weeks, while the other groups were fed with their respective...”
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“... of the nucleonic component decreases with the temperature and increases with the nucleon chemical...”
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“... of the nucleonic component decreases with the temperature and increases with the nucleon chemical...”
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Subjects: “...Pork neck meat...”
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Subjects: “...meat product...”
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Subjects: “...pork meat processing...”
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“..., naturally-fermented meat sausages, produced in the North of Portugal and generally in kitchens of small...”
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Subjects: “...grain corn processing...”
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“...The effect of pre-slaughter lairage stress on biogenic amines, pH, and color with the CIELab system...”
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Subjects: “...Caiman Meat...”
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Subjects: “...Meat products...”
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Subjects: “...Meat - Preservation...”
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Subjects: “...deer meat...”
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“... of a meat product, and therefore allows to commercialize this meat with added value. With this in mind, the...”
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“... quantification using raw batter emulsion, pasteurized Lyoner sausage and sterilized canned meat added with TSP...”
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Subjects: “...Luncheon meat...”
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“... of sausages produced in Portugal, all of them are made from cut pork meat macerated with water, wine, salt...”
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Subjects: “...Meat quality...”
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“..., indicated that along processing (i.e., decrease in pH and Aw), there was a tendency for both indicators...”
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