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Estimation Of The Risk Associated To Marketing Of Swine Meat Contaminated With Salmonella Spp., Employing The William T. Fine Method
(Elsevier Science BVAmsterdam, 2016)
Robustness Of A Cross Contamination Model Describing Transfer Of Pathogens During Grinding Of Meat
(Elsevier Science BVAmsterdam, 2016)
Influence of fat level reduction in the drying of Italian salami
(Univ Politecnica Valencia, 2018-01-01)
The aim of this study was to evaluate the influence of fat reduction in the drying process of Italian salami. Two Italian salami formulations: HFS (High Fat Sausage) with 20g/100g of pork back fat and LFS (Low Fat Sausage) ...
Two-stage tactical planning model for the meat processing industry with divergent production flow
(International Foundation for Production Research - IFPRFoz do Iguaçu, Brasil, 2013-07-28)
This work presents a two-stage production planning model for the meat processing industry in a divergent production flow with co-production. Besides the decisions about the production, inventory and workforce level at the ...