Showing 1 - 20 results of 187 for search '(( decrease during decrease meat processing ) OR ( decrease ligand decrease not increase ))*', query time: 1.00s 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...
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11
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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13
Published 2015
... L. monocytogenes. However during ripening step was verified an increase of the count of LAB and a concomitantly...
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