Buscas alternativas:
decreases areas » decreases breast (Expandir a busca), decreases airway (Expandir a busca), decreases aedes (Expandir a busca)
meat processing » event processing (Expandir a busca), post processing (Expandir a busca)
areas decrease » urea decrease (Expandir a busca), areas increase (Expandir a busca), break decrease (Expandir a busca)
decrease meat » decreased mean (Expandir a busca), decrease fear (Expandir a busca), decreased metal (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)
at decreases » salt decreases (Expandir a busca), and decreases (Expandir a busca), but decreases (Expandir a busca)
decrease at » decrease akt (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
decreases areas » decreases breast (Expandir a busca), decreases airway (Expandir a busca), decreases aedes (Expandir a busca)
meat processing » event processing (Expandir a busca), post processing (Expandir a busca)
areas decrease » urea decrease (Expandir a busca), areas increase (Expandir a busca), break decrease (Expandir a busca)
decrease meat » decreased mean (Expandir a busca), decrease fear (Expandir a busca), decreased metal (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)
at decreases » salt decreases (Expandir a busca), and decreases (Expandir a busca), but decreases (Expandir a busca)
decrease at » decrease akt (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
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Microbial contamination of luncheon meat sliced and packaged at supermarkets in Porto Alegre, Brazil
Assuntos:
“...Luncheon meat...”Acessar documento
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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“... (where three variables L*, a*, b* are estimated: L* for lightness, a* defines redness, and b* defines...”
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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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“... conducted at the UNESP (Brazil) and involved diet formulation and processing as well as the digestibility...”
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Tese
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“... are in compliance with the current legislation for cooled meats and salted meat products. Samples with...”
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Trabalho de conclusão de curso
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“... meat in the processing of a smoked sausage, and to determine its microbial, chemical, sensorial quality...”
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Dissertação
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