Palavra-chave: MEAT

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