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Assuntos: “...pork meat processing...”
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Assuntos: “...Pork neck meat...”
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“... of the nucleonic component decreases with the temperature and increases with the nucleon chemical...”
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“... of the nucleonic component decreases with the temperature and increases with the nucleon chemical...”
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Assuntos: “...meat protein...”
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Assuntos: “...grain corn processing...”
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Assuntos: “...deer meat...”
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“... acceptability (7.48-7.62), while the use of SEV meat produced a slight decrease (7.25; p < .05). Therefore...”
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Assuntos: “...meat product...”
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“... for 9 days at 4 °C, and analyzed every 3 days. The results showed a pH decrease during nighttime holding...”
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Assuntos: “...Caiman Meat...”
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“...Fermented meat products are part of the daily diet in rural areas of Portugal. Nevertheless...”
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“... variation whose limits were between 5,60:1 and 13,03: 1, so indicating a serious decrease of the product...”
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Assuntos: “...Meat products...”
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Assuntos: “...Meat - Preservation...”
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Assuntos: “...Processing units...”
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“... to fraud by the abusive use of protein extensors of the types collagen and soy proteins, used in meat...”
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Assuntos: “...Luncheon meat...”
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“... drying of sausages, L. monocytogenes tends to decrease considerably. However, despite the various hurdles...”
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