Buscas alternativas:
decrease statins » disease statins (Expandir a busca)
statins decrease » statins increase (Expandir a busca), taping decrease (Expandir a busca), skins decrease (Expandir a busca)
meat processing » event processing (Expandir a busca), post processing (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
after decrease » faster decrease (Expandir a busca), after deceased (Expandir a busca), litter decrease (Expandir a busca)
decrease meat » decreased mean (Expandir a busca), decrease at (Expandir a busca), decrease fear (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease the (Expandir a busca)
decrease statins » disease statins (Expandir a busca)
statins decrease » statins increase (Expandir a busca), taping decrease (Expandir a busca), skins decrease (Expandir a busca)
meat processing » event processing (Expandir a busca), post processing (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
after decrease » faster decrease (Expandir a busca), after deceased (Expandir a busca), litter decrease (Expandir a busca)
decrease meat » decreased mean (Expandir a busca), decrease at (Expandir a busca), decrease fear (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease the (Expandir a busca)
1
2
3
4
Microbial contamination of luncheon meat sliced and packaged at supermarkets in Porto Alegre, Brazil
Assuntos:
“...Luncheon meat...”Acessar documento
Artigo
5
6
7
8
“... yellowness) in chicken breast meat was investigated. Before slaughtering, 25 broilers were selected and...”
Acessar documento
Acessar documento
Artigo
9
10
11
12
13
14
15
16
17
“... acceptability (7.48-7.62), while the use of SEV meat produced a slight decrease (7.25; p < .05). Therefore...”
Acessar documento (1)
Acessar documento (2)
Acessar documento (1)
Acessar documento (2)
Artigo
18
“...Comminuted meat products, such as frankfurters, fresh ground sausages and hamburgers are exposed...”
Acessar documento
Acessar documento
Artigo
19
20
“... of sausages produced in Portugal, all of them are made from cut pork meat macerated with water, wine, salt...”
Acessar documento
Acessar documento