Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Jean Carlos Brustolin"'
Autor:
Jean Carlos Brustolin, Andreia Dal Pisol, Juliana Steffens, Geciane Toniazzo, Eunice Valduga, Marco Di Luccio, Rogério Luis Cansian
Publikováno v:
Brazilian Archives of Biology and Technology, Vol 57, Iss 6, Pp 954-961 (2014)
The objective of this work was to evaluate the effect of different water pressures and concentrations of lactic acid on microbial counts (mesophilic bacteria, enterobacteria and Salmonella) on pig carcasses without contamination and contaminated carc
Externí odkaz:
https://doaj.org/article/a86272ac51c64b5e8632c525d47f92cf
Autor:
Geciane Toniazzo, Andreia Dal Pisol, Rogério Luis Cansian, Juliana Steffens, Eunice Valduga, Jean Carlos Brustolin, Marco Di Luccio
Publikováno v:
Brazilian Archives of Biology and Technology, Vol 57, Iss 6, Pp 954-961 (2014)
Brazilian Archives of Biology and Technology, Volume: 57, Issue: 6, Pages: 954-961, Published: DEC 2014
Brazilian Archives of Biology and Technology v.57 n.6 2014
Brazilian Archives of Biology and Technology
Instituto de Tecnologia do Paraná (Tecpar)
instacron:TECPAR
Brazilian Archives of Biology and Technology, Volume: 57, Issue: 6, Pages: 954-961, Published: DEC 2014
Brazilian Archives of Biology and Technology v.57 n.6 2014
Brazilian Archives of Biology and Technology
Instituto de Tecnologia do Paraná (Tecpar)
instacron:TECPAR
The objective of this work was to evaluate the effect of different water pressures and concentrations of lactic acid on microbial counts (mesophilic bacteria, enterobacteria and Salmonella) on pig carcasses without contamination and contaminated carc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::227b4693201bd693fc904dbb1d54050c
https://doi.org/10.1590/s1516-8913201402363
https://doi.org/10.1590/s1516-8913201402363
Publikováno v:
Food Science and Technology, Vol 33, Iss 1, Pp 21-25 (2013)
The carcass fast freezing is one of the aspects of great prominence to the final quality of pork. In order to reduce weight loss, two experiments were performed, in which the carcasses were monitored during 20 hours to evaluate the main variables inv
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::1928e3341732f86669123b8c3055a6ca
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000100004
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000100004