Showing 1 - 20 results of 44 for search '(( decrease to decrease egg processing ) OR ( decrease skins decrease decrease after ))*', query time: 0.86s Refine Results
5
Published 2022
..., mediated by IgE. Until now, the processes used to decrease the allergenicity of egg proteins, such...
Access document
10
Published 2019
... of commercial laying hens, with a decrease in egg production costs. It is an operationally low cost product and...
Access document
Article
11
Published 2015
... pomace skins, before and after dietary fiber concentration. In addition, the aim was to evaluate the...
Access document
Master thesis
12
13
Published 2004
... depend on air incorporation to maintain their texture and structure during or after processing. Proteins...
Access document
Article
15
Published 2022
... motility (M) and motility vigor (V) between fresh and diluted semen. After cooling, a significant decrease...
Access document
Article
16
Published 2022
... motility (M) and motility vigor (V) between fresh and diluted semen. After cooling, a significant decrease...
Access document
Article
17
Published 2005
... decrease its sensitivity through missing and loss of eggs during sample processing. These results confirmed...
Access document
Article
20
Published 2015
...In order to evaluate the whole egg pasteurization efficiency, it was used 30 batches of raw eggs...
Access document
Master thesis
Export CSV Export RIS