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Effect of high-pressure processing on texture and color of crossbreed F1 Senepol/Nelore cattle beef.
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“...High-pressure processing...”Access document (1)
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“... be used to understand increases and decreases in mycotoxin levels in foods, on the basis that...”
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“...high pressure processing, transglutaminase, enzyme inactivation, pea protein, soy protein, protein...”
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“... nm). The increase of the oil:water ratio lead to a decrease of Hd for the non-ionic nanoemulsions (from 341...”
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“... to a decrease in the acidification degree whereas the increase in the alkalinity addition led to the increase...”
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