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decreases weaning » increased weaning (Expandir a busca), decreases spreading (Expandir a busca), decreases pain (Expandir a busca)
weaning decrease » taping decrease (Expandir a busca), craving decrease (Expandir a busca), training decreases (Expandir a busca)
meat processing » event processing (Expandir a busca), post processing (Expandir a busca)
decrease meat » decreased mean (Expandir a busca), decrease at (Expandir a busca), decrease fear (Expandir a busca)
can decreases » can decrease (Expandir a busca), and decreases (Expandir a busca), c 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)
decrease can » decrease in (Expandir a busca), decrease at (Expandir a busca), decrease on (Expandir a busca)
Mostrando 1 - 20 resultados de 272 para a busca '(( decrease and decrease meat processing ) OR ( decrease can decreases weaning decrease ))*', tempo de busca: 0,81s Refinar Resultados
1
Publicado em 2016
“...Aims The fetal programming hypothesis suggests that intrauterine stimuli can induce metabolic...”
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5
Publicado em 2005
“...Comminuted meat products, such as frankfurters, fresh ground sausages and hamburgers are exposed...”
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6
Publicado em 2021
“... to weaning with two different initial diets (treatments): live zooplankton and frozen zooplankton. The...”
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7
Publicado em 2022
“... competition and several other factors, which causes a decrease in their feed intake affecting their weight...”
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8
Publicado em 2013
“...Introduction: The practice of moderate-intensity exercise can reduce the risk of infections and...”
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13
Publicado em 2021
“... 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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16
Publicado em 2019
“... yellowness) in chicken breast meat was investigated. Before slaughtering, 25 broilers were selected and...”
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18
Publicado em 2015
“... 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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19
Publicado em 2011
“..., naturally-fermented meat sausages, produced in the North of Portugal and generally in kitchens of small...”
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20
Publicado em 1980
“... variation whose limits were between 5,60:1 and 13,03: 1, so indicating a serious decrease of the product...”
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