Mostrando 1 - 20 resultados de 198 para a busca '(( increase with decrease meat processing ) OR ( decrease strain decrease pro decrease ))*', tempo de busca: 0,90s Refinar Resultados
6
Publicado em 2019
...The effect of pre-slaughter lairage stress on biogenic amines, pH, and color with the CIELab system...
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Artigo
12
Publicado em 2021
... muscles. This study was aimed to develop a cooked sausage made from turkey breast meat with different...
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Artigo
13
Publicado em 2005
... products because of their technological benefits, with reduced processing costs, although they are...
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Artigo
14
Publicado em 2015
... of sausages produced in Portugal, all of them are made from cut pork meat macerated with water, wine, salt...
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16
Publicado em 2015
..., indicated that along processing (i.e., decrease in pH and Aw), there was a tendency for both indicators...
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17
Publicado em 2008
..., por citometria de fluxo; iii) atividade pró-coagulante das células, pela determinação da capacidade de indução...
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