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Showing 1 - 20 results of 30 for search '(( decrease in decrease pork processing ) OR ( decrease and decrease NOT decrease ))*', query time: 1.04s Refine Results
4
Published 2013
“... agrifood system of pork. The research is qualitative and takes on the exploratory descriptive method...”
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Article
6
Published 2015
“... a decrease of L. monocytogenes of 1 log10/g at 10ºC and 1,57log10/g at 18ºC of ripening temperature. The...”
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7
Published 2015
“..., indicated that along processing (i.e., decrease in pH and Aw), there was a tendency for both indicators...”
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12
by Ramella
Published 2023
“...2 , and 5% MgCl2 (SMII). At the end of processing, cecinas were analysed. Concerning the results obtained...”
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Doctoral thesis
13
Published 2005
“... batter, Lyoner sausage and canned emulsion. Beef meat, pork backfat and ice quantities were balanced...”
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Article
14
Published 2020
“... oil with a high content of linolenic acid. A decrease of the hardness and adhesivity was verified...”
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Article
15
Published 2014
“... compounds in carcass fat and accumulation decrease of pheromones. More than two thirds of the pork produced...”
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Doctoral thesis
16
Published 2019
“... the performance of cooked sausage and bologna processing in a food industry located in the region...”
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Bachelor thesis
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