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Showing 1 - 20 results of 144 for search '(( decrease of decrease meat processing ) OR ( decrease at decrease skins decrease ))*', query time: 1.13s Refine Results
4
Published 2016
“... and non-host environments, and is especially important in food processing settings. Because cross...”
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7
Published 2019
“... yellowness) in chicken breast meat was investigated. Before slaughtering, 25 broilers were selected and...”
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Article
13
Published 1980
“... variation whose limits were between 5,60:1 and 13,03: 1, so indicating a serious decrease of the product...”
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Article
14
Published 2005
“...Comminuted meat products, such as frankfurters, fresh ground sausages and hamburgers are exposed...”
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Article
16
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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Article
19
Published 2015
“... of sausages produced in Portugal, all of them are made from cut pork meat macerated with water, wine, salt...”
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20
Published 2015
“..., indicated that along processing (i.e., decrease in pH and Aw), there was a tendency for both indicators...”
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