Showing 1 - 20 results of 131 for search '(( decrease toc decrease decrease processes ) OR ( evaluation shelf decrease decrease after ))*', query time: 0.97s Refine Results
1
Published 2019
... (25/37 ºC) after 10 days, with a decrease of sarcoplasmic proteins content also after 10 days with no further...
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3
by Ramella
Published 2023
... assessed after 45 days of processing. To elaborate the dry-cured deer cecina, meat pieces were brined with...
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Doctoral thesis
4
Subjects: ...Electro-based processes...
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Master thesis
6
7
Published 2019
...;starter cultures provide fermentation processes and products more uniform and safe, reducing the...
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Article
11
Published 2006
Subjects: ...Oxidation processes...
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Master thesis
15
Published 2019
... it is very perishable. Thus, to increase its shelf life it can be applied the drying process. This work aimed...
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Article
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