Showing 1 - 7 results of 7 for search '(( decrease in decrease pork processing ) OR ( decrease after decrease during decrease ))~', query time: 0.95s Refine Results
1
Published 2015
... batter was macerated for 3 days at 4ºC. After stuffing into natural pork casings, sausages were hung...
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3
by Ramella
Published 2023
... in the present study, dry-cured deer loin showed during the processing a decrease in the colour...
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Doctoral thesis
4
Published 2018
... in the food industry, in cakes, cookies, ice creams and creams, while pork fat is a product that...
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Bachelor thesis
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