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Showing 1 - 20 results of 23 for search '(( decreases the decrease meat processing ) OR ( decrease and decrease lipid decrease ))~', query time: 0.86s Refine Results
1
Published 2005
“... to fraud by the abusive use of protein extensors of the types collagen and soy proteins, used in meat...”
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Article
7
Published 2018
“..., 17% lipid, 5% minerals and 0.3% red oxycarotenoids. Further, the biomass was used as an ingredient to feed...”
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10
Published 2009
“... lipídica - TBARS, bases nitrogenadas voláteis - BNV e microbiologia) de salsichas formuladas com diferentes...”
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Doctoral thesis
11
Published 2018
“... and dried meat, that creates many varieties of composition. Among these variations, one of the most...”
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Bachelor thesis
12
Published 2012
“... meat in the processing of a smoked sausage, and to determine its microbial, chemical, sensorial quality...”
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Master thesis
13
Published 2018
“... decrease (P <0.001) of the volume and specific volume. The sensorial attributes presented a linear negative...”
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Doctoral thesis
14
Published 2023
“...The main organic waste from the meat slaughtering and processing industry has been sludge produced...”
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Doctoral thesis
15
Published 2018
“... foram: umidade, Aa, pH, cinzas, cloretos, proteínas, lipídeos, cor (L*, a*, b*) e textura (força de cisalhamento...”
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Bachelor thesis
16
Published 2022
“... em ácidos graxos poli-insaturados e colesterol, compostos altamente susceptíveis a oxidação lipídica...”
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Doctoral thesis
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