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decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
meat processing » post processing (Expand search)
decrease after » increase after (Expand search), disease after (Expand search)
decrease meat » decreased mean (Expand search), decrease at (Expand search), decrease fear (Expand search)
decrease toc » decrease of (Expand search), decrease the (Expand search), decrease on (Expand search)
toc decrease » to decrease (Expand search), the decrease (Expand search), not decrease (Expand search)
decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
meat processing » post processing (Expand search)
decrease after » increase after (Expand search), disease after (Expand search)
decrease meat » decreased mean (Expand search), decrease at (Expand search), decrease fear (Expand search)
decrease toc » decrease of (Expand search), decrease the (Expand search), decrease on (Expand search)
toc decrease » to decrease (Expand search), the decrease (Expand search), not decrease (Expand search)
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“... yellowness) in chicken breast meat was investigated. Before slaughtering, 25 broilers were selected and...”
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Article
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“...O Transtorno Obsessivo-Compulsivo (TOC) consiste em uma doença crônica caracterizada pela presença...”
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Master thesis
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“... acceptability (7.48-7.62), while the use of SEV meat produced a slight decrease (7.25; p < .05). Therefore...”
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Article
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“...Comminuted meat products, such as frankfurters, fresh ground sausages and hamburgers are exposed...”
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Article
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Microbial contamination of luncheon meat sliced and packaged at supermarkets in Porto Alegre, Brazil
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“...Luncheon meat...”Access document
Article
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“... of sausages produced in Portugal, all of them are made from cut pork meat macerated with water, wine, salt...”
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“...Fermented meat products are part of the daily diet in rural areas of Portugal. Nevertheless...”
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“... variation whose limits were between 5,60:1 and 13,03: 1, so indicating a serious decrease of the product...”
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Article
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“... batch, samples of raw meat (n=3), batter before maceration (n=3), batter after 3- or 4-day maceration...”
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