Buscas alternativas:
meat processing » event processing (Expandir a busca), post processing (Expandir a busca)
decrease brazil » increase brazil (Expandir a busca), disease brazil (Expandir a busca), decreased brain (Expandir a busca)
brazil decrease » brazil increase (Expandir a busca), brazil increases (Expandir a busca), brazil increased (Expandir a busca)
decrease owing » decrease lodging (Expandir a busca), decrease during (Expandir a busca), decrease in (Expandir a busca)
owing decrease » taping decrease (Expandir a busca), will decrease (Expandir a busca), skins decrease (Expandir a busca)
decrease meat » decreased mean (Expandir a busca), decrease at (Expandir a busca), decrease fear (Expandir a busca)
meat processing » event processing (Expandir a busca), post processing (Expandir a busca)
decrease brazil » increase brazil (Expandir a busca), disease brazil (Expandir a busca), decreased brain (Expandir a busca)
brazil decrease » brazil increase (Expandir a busca), brazil increases (Expandir a busca), brazil increased (Expandir a busca)
decrease owing » decrease lodging (Expandir a busca), decrease during (Expandir a busca), decrease in (Expandir a busca)
owing decrease » taping decrease (Expandir a busca), will decrease (Expandir a busca), skins decrease (Expandir a busca)
decrease meat » decreased mean (Expandir a busca), decrease at (Expandir a busca), decrease fear (Expandir a busca)
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“... of the nucleonic component decreases with the temperature and increases with the nucleon chemical...”
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Artigo
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“... yellowness) in chicken breast meat was investigated. Before slaughtering, 25 broilers were selected and...”
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Artigo
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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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Artigo
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“...Comminuted meat products, such as frankfurters, fresh ground sausages and hamburgers are exposed...”
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Artigo
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Microbial contamination of luncheon meat sliced and packaged at supermarkets in Porto Alegre, Brazil
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“...Luncheon meat...”Acessar documento
Artigo
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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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Artigo
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“..., indicated that along processing (i.e., decrease in pH and Aw), there was a tendency for both indicators...”
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