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“... less than 9.5%, and it reached a maximum loss of 22% for the commercial varieties during storage (180...”
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Artigo
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“... less than 9.5%, and it reached a maximum loss of 22% for the commercial varieties during storage (180...”
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Artigo
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“... properties showed a decrease in the peak age compared to the as-cast condition, probably due to the formation...”
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Artigo
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“...Background: The consumption of processed meat causes negative impacts on health; however, this...”
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Artigo
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“... decreases the conductivity (adsorption-like process). A Plackett-Burman design of experiment (DOE) was used...”
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Artigo de conferência
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“... were performed. The samples T2 and T4 obtained less mass loss and less decrease in total soluble solids...”
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Artigo
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“... processed meat on health outcomes. Purpose: To evaluate the effect of dietary patterns, including different...”
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