Natural Convection Drying at Low Temperatures of Previously Frozen Salted Meat.
- Published in:
- Drying Technology, 2007, v. 25, n. 11, p. 1885, doi. 10.1080/07373930701677967
- By:
- Publication type:
- Article
Works matching DE "SALTED meat"
Results: 11
1
2
Quality Characteristics of Frozen Broiler Breast Meat Pretreated with Increasing Concentrations of Sodium Chloride.
- Published in:
- Journal of Poultry Science, 2013, v. 50, n. 4, p. 396, doi. 10.2141/jpsa.0120173
- By:
- Publication type:
- Article
3
Predicting bacterial growth in raw, salted, and cooked chicken breast fillets during storage.
- Published in:
- Food Science & Technology International, 2016, v. 22, n. 6, p. 461, doi. 10.1177/1082013215618519
- By:
- Publication type:
- Article
4
RHEOLOGICAL BEHAVIOR OF PORK BICEPS FEMORIS MUSCLE INFLUENCED BY INJECTION-TUMBLING PROCESS AND BRINE TYPE.
- Published in:
- Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2014, v. 38, n. 2, p. 32
- By:
- Publication type:
- Article
5
Prediction of Color and pH of Salted Porcine Meats Using Visible and Near-Infrared Hyperspectral Imaging.
- Published in:
- Food & Bioprocess Technology, 2014, v. 7, n. 11, p. 3100, doi. 10.1007/s11947-014-1327-5
- By:
- Publication type:
- Article
6
THE INFLUENCE OF PRESSURE AND VACUUM CYCLIC PROCESS IN ORDER TO IMPROVE BEEF PASTRAMI TENDERNESS.
- Published in:
- Analele Universitatii din Craiova. Seria Biologie, Horticultura, Tehnologia Prelucrarii Produselor Agricole, Ingineria Mediului, 2016, v. 21, p. 371
- By:
- Publication type:
- Article
7
Adaptation of Staphylococcus xylosus to Nutrients and Osmotic Stress in a Salted Meat Model.
- Published in:
- Frontiers in Microbiology, 2016, p. 1, doi. 10.3389/fmicb.2016.00087
- By:
- Publication type:
- Article
8
Meat Consumption and Risk of Squamous Cell Carcinoma of the Lung: A Case-Control Study in Uruguayan Men.
- Published in:
- Nutrition & Cancer, 2015, v. 67, n. 1, p. 82, doi. 10.1080/01635581.2015.970290
- By:
- Publication type:
- Article
9
Consumers' Valuation for a Reduced Salt Product: A Nonhypothetical Choice Experiment.
- Published in:
- Canadian Journal of Agricultural Economics, 2015, v. 63, n. 4, p. 563, doi. 10.1111/cjag.12081
- By:
- Publication type:
- Article
10
Rio de Janeiro in the Global Meat Market, c. 1850 to c. 1930: How Fresh and Salted Meat Arrived at the Carioca Table.
- Published in:
- 2023
- By:
- Publication type:
- Book Review
11
STUDY CONCERNING THE PROTEOLYTIC ACTIVITY OF VEGETABLE ENZYMES ON CURED MEAT QUALITY.
- Published in:
- Annals: Food Science & Technology, 2016, v. 17, n. 2, p. 421
- By:
- Publication type:
- Article