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Microbial contamination of luncheon meat sliced and packaged at supermarkets in Porto Alegre, Brazil
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“...Luncheon meat...”Access document
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“...The effect of pre-slaughter lairage stress on biogenic amines, pH, and color with the CIELab system...”
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“... products because of their technological benefits, with reduced processing costs, although they are...”
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“... of sausages produced in Portugal, all of them are made from cut pork meat macerated with water, wine, salt...”
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“..., indicated that along processing (i.e., decrease in pH and Aw), there was a tendency for both indicators...”
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“... to the spine of the fish, or also called mechanically separated meat (CMS) is coming to decrease the...”
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Bachelor thesis