Search Results - (( decrease of decrease meat processing ) OR ( decrease not decrease asian decrease ))*

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meat processing » event processing (Expand search), post processing (Expand search)
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decrease meat » decreased mean (Expand search), decrease at (Expand search), decrease fear (Expand search)
decrease not » decrease akt (Expand search), decrease at (Expand search), decrease on (Expand search)
not decrease » to decrease (Expand search), not increase (Expand search), and decrease (Expand search)
decrease of » decrease in (Expand search)
of decrease » or decrease (Expand search), to decrease (Expand search), _ decrease (Expand search)

1

Systematic review on the reclamation of areas degraded by mining

by Pereira Júnior, Antônio

Published 2022

Subjects: “...Decrease in soil functionality....”
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Article

2

Quality attributes of different marinated oven-grilled pork neck meat

by Okpala, Charles Odilichukwu R

Published 2023

Subjects: “...Pork neck meat...”
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Article

3

Quality solutions and food safety for wild pigs (Sus Scrofa) and pork processing in the North...

by HUY,Dinh Tran Ngoc

Published 2022

Subjects: “...pork meat processing...”
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Article

4

Development of new types of combined meat products and dynamic changes depending of their indicators on various technological stages of production

by SAFAR,Gadimova Natavan

Published 2022

Subjects: “...meat protein...”
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Article

5

EFFECT OF PRE-SLAUGHTER CONFINEMENT STRESS ON PHYSICOCHEMICAL PARAMETERS OF CHICKEN MEAT

by Lazaro, Cesar

Published 2019

“... yellowness) in chicken breast meat was investigated. Before slaughtering, 25 broilers were selected and...”
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Article

6

Characterization of enriched meat-based pâté manufactured with oleogels as fat substitutes

by Martins, Artur J.

Published 2020

Subjects: “...meat product...”
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Article

7

Milho grão seco, úmido e sais de cálcio de ácidos graxos em dietas para novilhos Nelore em confinamento: desempenho, características de carcaça e perfil de ácidos graxos

by Silva, Saulo da Luz e

Published 2005

Subjects: “...grain corn processing...”
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Doctoral thesis

8

Chemical, physicochemical and sensorial characterization of nitrite-free dry-cured bísaro shoulders

by Leite, Ana

Published 2022

Subjects: “...Meat products...”
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Article

9

Development of new deer (Cervus elaphus) meat products: Evaluation of the physicochemical...

by Ramella

Published 2023

Subjects: “...deer meat...”
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Doctoral thesis

10

Moisture/protein ratio of canned sausages and its behavior in function of the time of processing

by Mucciolo, Pasqual

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

11

Study of quantification and validation methodologies of soy proteins and collagen and technological uses in meat products

by Della Torre, J. C. M.

Published 2005

“...Comminuted meat products, such as frankfurters, fresh ground sausages and hamburgers are exposed...”
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Article

12

Sanitary risk assessment for caiman meat quality in Central Amazon

by Martins, Adriana Sotero

Published 2015

Subjects: “...Caiman Meat...”
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Article

13

Differentially regulated induced resistance marker enzymes in soybean genotypes resistant and susceptible to Asian soybean rust

by Almeida, Hebréia Oliveira

Published 2012

“...The objective of this work was to evaluate induced resistance to Asian soybean rust by means...”
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Article

14

Differentially regulated induced resistance marker enzymes in soybean genotypes resistant and susceptible to Asian soybean rust

by Almeida, Hebréia Oliveira

Published 2012

“...The objective of this work was to evaluate induced resistance to Asian soybean rust by means...”
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Article

15

Quality and stability of cooked sausages made from turkey meat affected by the white striping myopathy

by Carvalho, Larissa Tatero

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

16

Microbiological characterization of alheira, a typical Portuguese fermented sausage, and its relation with hygienic conditions of the processing environments

by Magalhães, Ana Luísa

Published 2011

“...Fermented meat products are part of the daily diet in rural areas of Portugal. Nevertheless...”
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17

Microbial contamination of luncheon meat sliced and packaged at supermarkets in Porto Alegre, Brazil

by Mottin, Vanessa Daniele

Published 2010

Subjects: “...Luncheon meat...”
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Article

18

Relating microbiological and physicochemical patterns of a traditional Portuguese fermented sausage along processing

by Pereira, Ana Paula

Published 2015

“... decrease of L. monocytogenes. In the batches not inoculated with a commercial starter culture was observed...”
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19

Microbial quality indicators and physicochemical properties of a Portuguese traditional dry-fermented sausage along processing

by Cadavez, Vasco

Published 2015

“..., indicated that along processing (i.e., decrease in pH and Aw), there was a tendency for both indicators...”
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20

PSE (Pale, Soft, Exudative) : avaliação da metodologia do gás halotano para sua detecção em frango de corte e uso de simbiótico para o seu controle em suínos

by Santos, Tatiana Neuza Souza dos

Published 2024

Subjects: “...Meat - Preservation...”
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Master thesis

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