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Showing 1 - 20 results of 29 for search '(( decrease with decrease pork processing ) OR ( decrease rate decrease NOT decrease ))*', query time: 0.90s Refine Results
4
Published 2013
“... agrifood system of pork. The research is qualitative and takes on the exploratory descriptive method...”
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Article
5
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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6
Published 2015
“...Linguica is a traditional Portuguese dry1ermented sausage whereby chopped pork is macerated with...”
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10
Published 2020
“... oil with a high content of linolenic acid. A decrease of the hardness and adhesivity was verified...”
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Article
11
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
12
Published 2005
“... products because of their technological benefits, with reduced processing costs, although they are...”
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Article
13
Published 2014
“...Several technological strategies have been used by pork industry for over three decades with...”
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Doctoral thesis
18
Published 2019
“...The pork processing industries have been committed to the role of requiring carcasses with a high...”
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Bachelor thesis
19
Published 2009
“..., utilizando‐se ratos recém desmamados. Para o cálculo da digestibilidade in vitro foram utilizados os valores...”
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Doctoral thesis
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