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Showing 1 - 20 results of 48 for search '(( decrease with decrease meat processing ) OR ( decrease and decrease on decrease ))~', query time: 1.15s Refine Results
1
Published 2019
“...The effect of pre-slaughter lairage stress on biogenic amines, pH, and color with the CIELab system...”
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Article
2
Published 2005
“... quantification using raw batter emulsion, pasteurized Lyoner sausage and sterilized canned meat added with TSP...”
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Article
6
Published 2015
“... of sausages produced in Portugal, all of them are made from cut pork meat macerated with water, wine, salt...”
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7
Published 2015
“..., indicated that along processing (i.e., decrease in pH and Aw), there was a tendency for both indicators...”
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14
Published 2023
“... in faeces production and moisture, and a linear decrease in faeces pH was observed with higher LP (P<0.05...”
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Doctoral thesis
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