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Showing 1 - 20 results of 43 for search '(( decrease on decrease article processing ) OR ( decrease at decrease food decrease ))~', query time: 0.93s Refine Results
6
Published 1981
“... no detectable decrease in activity when held for more than 16 hr at 47°C or 2 hr at 60°C. The enzyme liberated...”
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17
Published 2010
“...Background: Ready-to-eat (RTE) foods are considered a high risk food group, since they are often...”
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20
Published 2014
“... processing and storage, it can be easily exposed to contamination that can lead to a microbial deterioration...”
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