Showing 1 - 20 results of 96 for search '(( decrease during decrease meat processing ) OR ( decrease flow decrease toc decrease ))*', query time: 0.83s Refine Results
1
Published 2019
... for 9 days at 4 °C, and analyzed every 3 days. The results showed a pH decrease during nighttime holding...
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Article
5
Published 2021
... acceptability (7.48-7.62), while the use of SEV meat produced a slight decrease (7.25; p < .05). Therefore...
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7
Published 2015
... of sausages produced in Portugal, all of them are made from cut pork meat macerated with water, wine, salt...
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14
Published 2022
... significantly during processing. The odor in the fresh shrimp was very light, and the key aroma compounds mainly...
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17
Published 2014
...This work reports, new experimental data production of H2 and reduction of TOC (total organic...
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Doctoral thesis
18
Published 2008
... decolorization of the solution. However, COD and TOC values did not decrease....
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