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meat processing » event processing (Expand search), post processing (Expand search)
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Showing 1 - 20 results of 370 for search '(( decrease owing decrease the decrease ) OR ( decrease of decrease meat processing ))*', query time: 0.76s Refine Results
1
Published 2013
“... impair antioxidant defense owing to its involvement in the activation of sodium reabsorption to lead...”
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5
Published 2014
“... of the nucleonic component decreases with the temperature and increases with the nucleon chemical...”
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6
Published 2014
“... of the nucleonic component decreases with the temperature and increases with the nucleon chemical...”
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8
Published 2019
“... for 9 days at 4 °C, and analyzed every 3 days. The results showed a pH decrease during nighttime holding...”
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13
Published 1980
“... variation whose limits were between 5,60:1 and 13,03: 1, so indicating a serious decrease of the product...”
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14
Published 2005
“... to fraud by the abusive use of protein extensors of the types collagen and soy proteins, used in meat...”
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16
Published 2021
“... acceptability (7.48-7.62), while the use of SEV meat produced a slight decrease (7.25; p < .05). Therefore...”
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19
Published 2015
“... drying of sausages, L. monocytogenes tends to decrease considerably. However, despite the various hurdles...”
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20
Published 2015
“... characteristics of the batter/sausage along processing of Linguica. Microbiological surveys following a batch...”
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