Buscas alternativas:
action decreases » fraction decreases (Expandir a busca), infection decreases (Expandir a busca), reduction decreases (Expandir a busca)
decrease action » decrease asian (Expandir a busca), decrease adhesion (Expandir a busca), decreases lactic (Expandir a busca)
meat processing » event processing (Expandir a busca), post processing (Expandir a busca)
decreases akt » decrease akt (Expandir a busca), decreased akt (Expandir a busca), decreased akt1 (Expandir a busca)
decrease meat » decreased mean (Expandir a busca), decrease at (Expandir a busca), decrease fear (Expandir a busca)
akt decrease » not decrease (Expandir a busca), any decrease (Expandir a busca), salt decreases (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
action decreases » fraction decreases (Expandir a busca), infection decreases (Expandir a busca), reduction decreases (Expandir a busca)
decrease action » decrease asian (Expandir a busca), decrease adhesion (Expandir a busca), decreases lactic (Expandir a busca)
meat processing » event processing (Expandir a busca), post processing (Expandir a busca)
decreases akt » decrease akt (Expandir a busca), decreased akt (Expandir a busca), decreased akt1 (Expandir a busca)
decrease meat » decreased mean (Expandir a busca), decrease at (Expandir a busca), decrease fear (Expandir a busca)
akt decrease » not decrease (Expandir a busca), any decrease (Expandir a busca), salt decreases (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
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“... which was related to AKT/mTOR dephosphorylation, and when coincubated, the antiproliferative action was...”
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“...Comminuted meat products, such as frankfurters, fresh ground sausages and hamburgers are exposed...”
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“... at Day 0 and from 0.387 to 0.472 mg MDA/kg at 56 days of storage), and a decrease in the hardness...”
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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
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“... yellowness) in chicken breast meat was investigated. Before slaughtering, 25 broilers were selected and...”
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“... a decrease of L. monocytogenes of 1 log10/g at 10ºC and 1,57log10/g at 18ºC of ripening temperature. The...”
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“..., naturally-fermented meat sausages, produced in the North of Portugal and generally in kitchens of small...”
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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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