Showing 1 - 20 results of 105 for search '(( decrease or decrease microbial properties ) OR ( decrease to decrease decrease after ))~', query time: 0.96s Refine Results
4
Published 2015
... batch, samples of raw meat (n=3), batter before maceration (n=3), batter after 3- or 4-day maceration...
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5
Published 2022
... properties. This factor is critical in industrial juice manufacture, whose freshness is essential. This study...
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7
Published 2016
... changes in the microbial population, reflecting on the N dynamics in the soil and in upland rice plants...
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Article
8
Published 2016
... changes in the microbial population, reflecting on the N dynamics in the soil and in upland rice plants...
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Article
9
Published 2024
... safe products without jeopardizing their nutritional properties. In this context, this work aimed...
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Article
10
Published 2021
... benefits of green covers for grape quality, microbial diversity and soil health. In this work, the...
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Article
15
... responsible for food spoilage, maintaining food properties. The quick and specific detection of pathogenic...
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17
... were performed at two different moments, 8 and 21 days after production. Microbiological analyses were...
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Article
18
..., retaining the quality properties, led to the development of new processing technologies. One of those...
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Master thesis
19
Published 2020
... microbial growth after biodegradation. It was proposed that correcting soil acidity during biodegradation...
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Article
20
Published 2019
...Aerobic granular sludge (AGS) technology depends on the growth of a self immobilizing microbial...
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