Search alternatives:
meat processing » post processing (Expand search)
decrease pain » decreases pain (Expand search), decrease in (Expand search), decreased brain (Expand search)
pain decrease » can decrease (Expand search), strain decrease (Expand search), taping decrease (Expand search)
decrease flow » decreases flow (Expand search), decrease low (Expand search), decrease food (Expand search)
flow decrease » flow increase (Expand search), to decrease (Expand search), not decrease (Expand search)
decrease meat » decreased mean (Expand search), decrease at (Expand search), decrease fear (Expand search)
decrease and » decreases and (Expand search), decrease in (Expand search), decrease of (Expand search)
and decrease » and decreases (Expand search), and decreased (Expand search), and increase (Expand search)
meat processing » post processing (Expand search)
decrease pain » decreases pain (Expand search), decrease in (Expand search), decreased brain (Expand search)
pain decrease » can decrease (Expand search), strain decrease (Expand search), taping decrease (Expand search)
decrease flow » decreases flow (Expand search), decrease low (Expand search), decrease food (Expand search)
flow decrease » flow increase (Expand search), to decrease (Expand search), not decrease (Expand search)
decrease meat » decreased mean (Expand search), decrease at (Expand search), decrease fear (Expand search)
decrease and » decreases and (Expand search), decrease in (Expand search), decrease of (Expand search)
and decrease » and decreases (Expand search), and decreased (Expand search), and increase (Expand search)
1
2
3
4
“...Comminuted meat products, such as frankfurters, fresh ground sausages and hamburgers are exposed...”
Access document
Access document
Article
5
6
7
8
9
10
“... at Day 0 and from 0.387 to 0.472 mg MDA/kg at 56 days of storage), and a decrease in the hardness...”
Access document (1)
Access document (2)
Access document (1)
Access document (2)
Article
11
Microbial contamination of luncheon meat sliced and packaged at supermarkets in Porto Alegre, Brazil
Subjects:
“...Luncheon meat...”Access document
Article
12
13
14
“... yellowness) in chicken breast meat was investigated. Before slaughtering, 25 broilers were selected and...”
Access document
Access document
Article
15
16
“... a decrease of L. monocytogenes of 1 log10/g at 10ºC and 1,57log10/g at 18ºC of ripening temperature. The...”
Access document
Access document
17
“..., naturally-fermented meat sausages, produced in the North of Portugal and generally in kitchens of small...”
Access document
Access document
18
“... variation whose limits were between 5,60:1 and 13,03: 1, so indicating a serious decrease of the product...”
Access document
Access document
Article
19
“..., indicated that along processing (i.e., decrease in pH and Aw), there was a tendency for both indicators...”
Access document
Access document
20