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“... L. monocytogenes. However during ripening step was verified an increase of the count of LAB and a concomitantly...”
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“... several months of no exposure to the language. Surprisingly, proficiency did not decrease during this...”
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Article
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Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“... of unsaturated fatty acids it contains. Gravading is a fish processing technique popular in Scandinavian and...”Access document
Master thesis
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“... operational phases. During the first two phases, the decrease in the biomass robustness occurred, but...”
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Article
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“... increases and deformability decreases in the nanocomposites as much as MCM-41 content is enlarged and...”
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Article
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“... for 9 days at 4 °C, and analyzed every 3 days. The results showed a pH decrease during nighttime holding...”
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Article
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“... of storage in two containers, an increase in the concentration of organic solvents and a decrease in the...”
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Master thesis
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“...Fresh-cut commodities shelf-life is limited by minimal processing operations and storage conditions...”
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