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Aspersão de diferentes tipos de água eletrolisada em carne suína e avaliação da qualidade microbiológica e oxidativa
(Universidade Federal de Santa Maria, 2016-03-04)
Spray application of electrolysed water (EW) different types was studied with objective of
verify effects in bacterial growth, lipid and protein oxidation, also color. Temperature (18
and 30°C) and applied volume of water ...
Atividade antioxidante e antimicrobiana de extratos de ora-pro-nobis (Pereskia aculeata Mill.) e sua aplicação em mortadela
(Universidade Federal de Santa Maria, 2016-03-09)
Mortadella is one of the meat products with good nutritional value and excellent consumer acceptance. In addition to protein and lipid source, a plethora of non-meat ingredients have been used in the preparation of emulsified ...