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6
Publicado em 2021
“... acceptability (7.48-7.62), while the use of SEV meat produced a slight decrease (7.25; p < .05). Therefore...”
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Artigo
8
Publicado em 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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11
Publicado em 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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Artigo
15
Publicado em 2005
“... of mastication, as well as linear increases on collagen levels (r=0.97 and 0.99, respectively) and decrease the...”
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Artigo
17
Publicado em 2015
“... drying of sausages, L. monocytogenes tends to decrease considerably. However, despite the various hurdles...”
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19
Publicado em 2015
“... characteristics of the batter/sausage along processing of Linguica. Microbiological surveys following a batch...”
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