Buscas alternativas:
meat processing » post processing (Expandir a busca)
decrease meat » decreased mean (Expandir a busca), decrease at (Expandir a busca), decrease fear (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease the (Expandir a busca)
meat processing » post processing (Expandir a busca)
decrease meat » decreased mean (Expandir a busca), decrease at (Expandir a busca), decrease fear (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease the (Expandir a busca)
1
2
Microbial contamination of luncheon meat sliced and packaged at supermarkets in Porto Alegre, Brazil
Assuntos:
“...Luncheon meat...”Acessar documento
Artigo
3
“...Comminuted meat products, such as frankfurters, fresh ground sausages and hamburgers are exposed...”
Acessar documento
Acessar documento
Artigo
4
5
6
“... a decrease of L. monocytogenes of 1 log10/g at 10ºC and 1,57log10/g at 18ºC of ripening temperature. The...”
Acessar documento
Acessar documento
7
“..., indicated that along processing (i.e., decrease in pH and Aw), there was a tendency for both indicators...”
Acessar documento
Acessar documento
8
9
“... yellowness) in chicken breast meat was investigated. Before slaughtering, 25 broilers were selected and...”
Acessar documento
Acessar documento
Artigo
10
11
12
13
14
15
“... as on the protein and the carotenoid contentes of the fish fillets, besides a delay on the meat rancidity...”
Acessar documento
Acessar documento
16
“... conducted at the UNESP (Brazil) and involved diet formulation and processing as well as the digestibility...”
Acessar documento
Acessar documento
Tese
17
18
19
20