Palavra-chave: MEAT

GLASS TRANSITION SALT PSYCHROTOLERANT CLOSTRIDIA VACUUM-PACKED MASS TRANSFER REFRIGERATION FOLATES DIFFUSION COEFFICIENT RESISTANCE SHELF LIFE VITAMINS ALKALINE MEDIUM SPOILAGE HPLC TRACE ELEMENTS GF AAS CADMIUM PROTEIN COOLING FOOD ANALYSIS FROZEN AND DRIED FISH CLOSTRIDIUM ESTERTHETICUM TMAH THERMAL INACTIVATION NON EQUILIBRIUM STATES EXTRUSION GLASS TRANSITION TEMPERATURE FUNGI KEY WORDS PROCESSED MEAT