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Showing 1 - 20 results of 285 for search '(( decrease and decrease pork processing ) OR ( decrease owing decrease _ decrease ))*', query time: 0.92s Refine Results
3
Published 2013
“... impair antioxidant defense owing to its involvement in the activation of sodium reabsorption to lead...”
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Article
7
Published 2014
“... of the nucleonic component decreases with the temperature and increases with the nucleon chemical...”
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8
Published 2014
“... of the nucleonic component decreases with the temperature and increases with the nucleon chemical...”
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9
Published 2013
“... agrifood system of pork. The research is qualitative and takes on the exploratory descriptive method...”
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10
Published 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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11
Published 2015
“..., indicated that along processing (i.e., decrease in pH and Aw), there was a tendency for both indicators...”
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15
Published 2005
“... batter, Lyoner sausage and canned emulsion. Beef meat, pork backfat and ice quantities were balanced...”
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16
by Ramella
Published 2023
“...2 , and 5% MgCl2 (SMII). At the end of processing, cecinas were analysed. Concerning the results obtained...”
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Doctoral thesis
17
Published 2019
“... interference owing to the decrease of the binding energy is also obtained....”
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18
Published 2024
“... a decrease in body size in the warming populations, but only in the lower-latitude populations and only when...”
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Article
19
Published 2021
“... application is a promising treatment in minimal processing, and its interference on the wound-induced response...”
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20
Published 2021
“... application is a promising treatment in minimal processing, and its interference on the wound-induced response...”
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