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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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Article
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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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Article
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Microbial contamination of luncheon meat sliced and packaged at supermarkets in Porto Alegre, Brazil
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“...Luncheon meat...”Access document
Article
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“... drying of sausages, L. monocytogenes tends to decrease considerably. However, despite the various hurdles...”
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“... characteristics of the batter/sausage along processing of Linguica. Microbiological surveys following a batch...”
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“... to the spine of the fish, or also called mechanically separated meat (CMS) is coming to decrease the...”
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Bachelor thesis