Palavra-chave: MEAT

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