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Mostrando 1 - 20 resultados de 103 para a busca '(( increases during decrease toc decrease ) OR ( decrease of decrease sausage processing ))*', tempo de busca: 0,87s Refinar Resultados
3
Publicado em 2011
“..., naturally-fermented meat sausages, produced in the North of Portugal and generally in kitchens of small...”
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8
Publicado em 2019
“... influence of their concentration on starter performance. During the processing and shelf life the...”
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11
Publicado em 2021
“... of cooked sausages (686, 705 and 542 N for NOR, MOD, and SEV, respectively). During the storage (56 days...”
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14
Publicado em 2016
“... organic carbon concentration (TOC). The increase of toxicity was a consequence of generation...”
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