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meat processing » event processing (Expand search), post processing (Expand search)
drugs increases » drugs increasing (Expand search), diets increases (Expand search), doses increases (Expand search)
decrease drugs » disease drugs (Expand search), decrease treg (Expand search), release drugs (Expand search)
increases flow » increases low (Expand search), increases food (Expand search), increases fos (Expand search)
decrease meat » decreased mean (Expand search), decrease at (Expand search), decrease fear (Expand search)
flow decrease » flow increase (Expand search), to decrease (Expand search), not decrease (Expand search)
decrease and » decreases and (Expand search), decrease in (Expand search), decrease of (Expand search)
and decrease » and decreases (Expand search), and decreased (Expand search), and increase (Expand search)
meat processing » event processing (Expand search), post processing (Expand search)
drugs increases » drugs increasing (Expand search), diets increases (Expand search), doses increases (Expand search)
decrease drugs » disease drugs (Expand search), decrease treg (Expand search), release drugs (Expand search)
increases flow » increases low (Expand search), increases food (Expand search), increases fos (Expand search)
decrease meat » decreased mean (Expand search), decrease at (Expand search), decrease fear (Expand search)
flow decrease » flow increase (Expand search), to decrease (Expand search), not decrease (Expand search)
decrease and » decreases and (Expand search), decrease in (Expand search), decrease of (Expand search)
and decrease » and decreases (Expand search), and decreased (Expand search), and increase (Expand search)
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“... of mastication, as well as linear increases on collagen levels (r=0.97 and 0.99, respectively) and decrease the...”
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“..., there was an increase in the lipid content (from 1.67 to 2.73 g/100 g) and TBARs (from 0.147 to 0.229...”
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Microbial contamination of luncheon meat sliced and packaged at supermarkets in Porto Alegre, Brazil
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“...Luncheon meat...”Access document
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“... yellowness) in chicken breast meat was investigated. Before slaughtering, 25 broilers were selected and...”
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“... L. monocytogenes. However during ripening step was verified an increase of the count of LAB and a concomitantly...”
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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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“..., indicated that along processing (i.e., decrease in pH and Aw), there was a tendency for both indicators...”
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