Showing 1 - 20 results of 143 for search '(( decrease food decrease after processing ) OR ( decrease the decrease of decrease ))~', query time: 1.47s Refine Results
4
Published 2015
...This work evaluates the influence of the type of surfactant (Tween 20, SDS and DTAB) and processing...
Access document
Article
11
Published 1981
... no detectable decrease in activity when held for more than 16 hr at 47°C or 2 hr at 60°C. The enzyme liberated...
Access document (1)
Access document (2)
Article
13
Published 2021
... value-added ingredients, increasing food system efficiency and environmental sustainability. In the...
Access document
Article
16
Published 2020
... of PAHs in the shells (31%) and, after pressing, compounds remained mainly in the cocoa butter...
Access document
Article
17
Published 2015
... characteristics of the batter/sausage along processing of Linguica. Microbiological surveys following a batch...
Access document
Export CSV Export RIS