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Showing 1 - 20 results of 115 for search '(( decrease the decrease meat processing ) OR ( decrease and decreased NOT decrease ))*', query time: 0.85s Refine Results
6
Published 2021
“... at Day 0 and from 0.387 to 0.472 mg MDA/kg at 56 days of storage), and a decrease in the hardness...”
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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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10
Published 2011
“..., naturally-fermented meat sausages, produced in the North of Portugal and generally in kitchens of small...”
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11
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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15
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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17
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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19
Published 2015
“..., indicated that along processing (i.e., decrease in pH and Aw), there was a tendency for both indicators...”
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