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Mostrando 1 - 20 resultados de 34 para a busca '(( decrease and decrease sausage processing ) OR ( python code decrease decrease after ))*', tempo de busca: 1,74s Refinar Resultados
8
Publicado em 2019
“... concentrations of glucose substrate (40.5 and 99.5%) in properties of Italian-Type Sausage, as well as the...”
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9
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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19
Publicado em 2005
“...Comminuted meat products, such as frankfurters, fresh ground sausages and hamburgers are exposed...”
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20
Publicado em 2022
“... diet of people. When processing and manufacturing meat, a large amount of co-products is obtained that...”
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