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14
Published 2015
“... in the dry sausage manufacturing process, this foodborne pathogen is able to survive and is detected...”
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17
Published 2013
“..., streamlining the process for 3.87 times. The rate of shrinkage and the diameter geometric of soybean decreases...”
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Article
19
Published 2012
“... as source of dietary fiber. The residues were analyzed for dry-matter content, ash, protein, lipids, dietary...”
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Master thesis
20
Published 2012
“... trend with the cutting speed increase and decrease in the feed rate and the depth of cut....”
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