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“... no detectable decrease in activity when held for more than 16 hr at 47°C or 2 hr at 60°C. The enzyme liberated...”
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“..., since a slight decrease was registered between fresh and dehydrated fruit....”
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“... are attributed to the decrease of the oxide grain boundary density with time, which induces a decrease...”
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Microbial contamination of luncheon meat sliced and packaged at supermarkets in Porto Alegre, Brazil
“... of pathogen, including L. monocytogenes, to foods during processing. Differences observed on extend of product...”Access document
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Subjects:
“...high pressure processing, transglutaminase, enzyme inactivation, pea protein, soy protein, protein...”
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“...Aim: The conventional heat treatment (HT) is still used by the food processing industry...”
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“.... Insulin used was NPH-human, added at the time of processing the doses. The addition of insulin did not...”
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“... drying of sausages, L. monocytogenes tends to decrease considerably. However, despite the various hurdles...”
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