Showing 1 - 20 results of 25 for search '(( decrease on decrease meat processing ) OR ( decrease AND decrease decrease after ))~', query time: 0.94s Refine Results
1
Published 2019
... yellowness) in chicken breast meat was investigated. Before slaughtering, 25 broilers were selected and...
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Article
4
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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5
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
...: T1 (control), which after processing was packed and refrigerated, then three different immersion times...
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Bachelor thesis
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