Search alternatives:
processing decrease » processing degrees (Expand search), processing areas (Expand search), protein decrease (Expand search)
decrease processes » disease processes (Expand search), decay processes (Expand search), increase process (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 akt » decrease at (Expand search), decrease and (Expand search), decrease with (Expand search)
akt decrease » and decrease (Expand search), not decrease (Expand search), any decrease (Expand search)
processing decrease » processing degrees (Expand search), processing areas (Expand search), protein decrease (Expand search)
decrease processes » disease processes (Expand search), decay processes (Expand search), increase process (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 akt » decrease at (Expand search), decrease and (Expand search), decrease with (Expand search)
akt decrease » and decrease (Expand search), not decrease (Expand search), any 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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“... de sinalização EGFR/ PI3K/ AKT/ mTOR que está relacionada a processos biológicos de sobrevivência e crescimento...”
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Bachelor thesis
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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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“... batch, samples of raw meat (n=3), batter before maceration (n=3), batter after 3- or 4-day maceration...”
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