Trimmings
Mostrando 13-15 de 15 artigos, teses e dissertações.
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13. Influencia da transglutaminase (Activa TG-B) e de parametros de processo na textura de um reestruturado empanado de carne de peru
Modern consumer needs have led to the development of ready-to-eat food products which should be quick and easy to prepare and available at competitive prices. Consequently, the meat and poultry industries have launched considerable efforts to comply with the increasing demands of this new market. In this work, a technologically advanced food product has been
Publicado em: 1999
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14. Microbial degradation and humification of the lawn care pesticide 2,4-dichlorophenoxyacetic acid during the composting of yard trimmings.
The fate of the widely used lawn care herbicide 2,4-dichlorophenoxyacetic acid (2,4-D) during the composting of yard trimmings consisting of primarily leaves and grass is an important unexplored question. In this study, we determined the extent of 2,4-D mineralization, incorporation into humic matter, volatilization, and sorption during the composting of yar
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15. Bacteriological Survey of Fresh Pork Sausage Produced at Establishments Under Federal Inspection1
At the time of manufacture, 75% of 67 sets of finished fresh pork sausage collected in 44 plants had aerobic plate counts in the range of 500,000 or fewer/g; 88% contained 100 or fewer E. coli/g; and 75% contained 100 or fewer S. aureus/g (geometric means of 10 samples). Salmonellae were isolated from 28% of 529 samples of pork trimmings used for sausage, an