Subjects: “...High-pressure processing...”
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Subjects: “...High pressure processing...”
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“..., per 25 mL. After contamination, samples were stored at 8 °C or 37 °C, and bacterial counts were...”
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“..., a decrease in motility was observed after 108 and 168 h of storage (P < 0.05) in the group whose extender...”
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Subjects: “...Mixed bacterial population...”
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“... by-product from processing of digested cashew apple (CJ) (20%, w/v) on the relative abundance of bacterial...”
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“... nutritional characteristics and sensory attributes. The processing of the cashew pseudo-fruit (also called...”
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“... complement and lysozyme, which were activated 24 h after the bacterial challenge in control fish. A reduction...”
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“... leptospires to evade detection. This study aims to compare three protocols for sample processing to optimize...”
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“.... In the assays in cheese-based broth containing TVEO at 1.25 μL/mL after 24 h, a decrease of approximately...”
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“... CFU/g, respectively. After the end of the cooking process it was a decrease in all parameters, such...”
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“..., a decrease in bacterial concentrations was observed. Significant differences in taxonomic diversity and...”
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“..., a decrease in bacterial concentrations was observed. Significant differences in taxonomic diversity and...”
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“..., a decrease in bacterial concentrations was observed. Significant differences in taxonomic diversity and...”
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“... derived from the fruit processing industry, basically consisting of peels, seeds and stalks, and are...”
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