Showing 1 - 20 results of 125 for search '(( decrease craving decrease during decrease ) OR ( decrease of decrease meat processing ))*', query time: 0.76s Refine Results
4
Published 2019
... for 9 days at 4 °C, and analyzed every 3 days. The results showed a pH decrease during nighttime holding...
Access document
Article
10
Published 1980
... variation whose limits were between 5,60:1 and 13,03: 1, so indicating a serious decrease of the product...
Access document
Article
11
Published 2005
...Comminuted meat products, such as frankfurters, fresh ground sausages and hamburgers are exposed...
Access document
Article
13
Published 2021
... acceptability (7.48-7.62), while the use of SEV meat produced a slight decrease (7.25; p < .05). Therefore...
Access document (1)
Access document (2)
Article
16
Published 2015
... of sausages produced in Portugal, all of them are made from cut pork meat macerated with water, wine, salt...
Access document
17
Published 2015
..., indicated that along processing (i.e., decrease in pH and Aw), there was a tendency for both indicators...
Access document
Export CSV Export RIS