Buscas alternativas:
meat processing » post processing (Expandir a busca)
decrease acid » decrease and (Expandir a busca), decrease lipid (Expandir a busca), decrease asian (Expandir a busca)
acid decrease » acid degreaser (Expandir a busca), rapid decrease (Expandir a busca), acid increase (Expandir a busca)
decrease meat » decreased mean (Expandir a busca), decrease at (Expandir a busca), decrease fear (Expandir a busca)
decreases and » decreases in (Expandir a busca), decreases _ (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
food decrease » food decreases (Expandir a busca), foods decreases (Expandir a busca), flow decrease (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
meat processing » post processing (Expandir a busca)
decrease acid » decrease and (Expandir a busca), decrease lipid (Expandir a busca), decrease asian (Expandir a busca)
acid decrease » acid degreaser (Expandir a busca), rapid decrease (Expandir a busca), acid increase (Expandir a busca)
decrease meat » decreased mean (Expandir a busca), decrease at (Expandir a busca), decrease fear (Expandir a busca)
decreases and » decreases in (Expandir a busca), decreases _ (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
food decrease » food decreases (Expandir a busca), foods decreases (Expandir a busca), flow decrease (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
1
“..., digestibility, safety and dietary characteristics of diets based on new materials for pet food production...”
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Tese
2
Microbial contamination of luncheon meat sliced and packaged at supermarkets in Porto Alegre, Brazil
Assuntos:
“...Luncheon meat...”Acessar documento
Artigo
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“... sustainability and the production of quality meat, generating a healthy eating option. The food industries have...”
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Dissertação
13
“... como substituto de Cl. botulinum), em salpicão com e sem nitrito, com e sem bactérias do ácido lático...”
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Dissertação
14
“... in the centesimal composition and there was decrease of the pH with the increasing inclusion of the...”
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Trabalho de conclusão de curso
15
“..., substituindo o agente extrator ácido tricloroacético por água, sendo elaborado posteriormente um novo método...”
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Tese
16
“... em ácidos graxos poli-insaturados e colesterol, compostos altamente susceptíveis a oxidação lipídica...”
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Tese
17
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“... concentradas do soro de leite (WPC) incorporado com agentes antioxidantes (ácido cítrico-AC e ácido ascórbico...”
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Dissertação
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