Palavra-chave: MEAT

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