Showing 1 - 20 results of 239 for search '(( decrease and decrease pork properties ) OR ( decrease break decrease decrease after ))*', query time: 0.79s Refine Results
1
Published 2012
... (0.4 mg/kg s.c.) and the locomotor activity was recorded for 20 min. Immediately after behavioral recordings rats were...
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Article
2
Published 2022
...) FO50 with 50% of pork backfat. The rheological properties were modified showing fewer stable structures, and...
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Article
3
Published 2022
... this period, doesn’t affect sensory properties and keeps the microbial count low....
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Conference object
4
Published 2024
Subjects: ...Tear break up time...
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Master thesis
5
Published 2017
Subjects: ...Dam Break Flow...
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Master thesis
6
Published 2018
... of NITBUT and TMH after the instillation of proparacaine hydrochloride 0.5% showed a significant decrease...
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Article
8
Published 2024
... impact of nitrite reduction on the microbiological safety and organoleptic properties of pork chouriço...
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13
Published 2020
... on physicochemical and nutritional properties of deer pâté was assessed. Four different treatments were elaborated...
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Article
14
Published 2020
... burgers—100% pork backfat, 100% tiger nut oil, 100% chia oil, and 100% linseed oil—were elaborated. The...
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Article
15
Published 2015
... (n=3) and sausages after curing/drying (n=S) were extracted. Counts of TVC, Enterobacteriaceae, S. aureus...
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17
19
Published 2020
... of this study was to analyze material and structural properties via mechanical testing in tibias after...
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