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Showing 1 - 20 results of 45 for search '(( decrease the decrease meat processing ) OR ( decrease AND decrease at decrease ))~', query time: 0.91s Refine Results
3
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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Article
5
Published 2015
“... a decrease of L. monocytogenes of 1 log10/g at 10ºC and 1,57log10/g at 18ºC of ripening temperature. The...”
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6
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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Article
12
Published 2018
“... as on the protein and the carotenoid contentes of the fish fillets, besides a delay on the meat rancidity...”
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13
Published 2023
“... conducted at the UNESP (Brazil) and involved diet formulation and processing as well as the digestibility...”
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Doctoral thesis
18
Published 2019
“... in the centesimal composition and there was decrease of the pH with the increasing inclusion of the...”
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Bachelor thesis
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