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decrease during » increase during (Expandir a busca), increases during (Expandir a busca), increased during (Expandir a busca)
meat processing » post processing (Expandir a busca)
during decrease » during increased (Expandir a busca), during depressed (Expandir a busca), during disease (Expandir a busca)
decrease meat » decreased mean (Expandir a busca), decrease at (Expandir a busca), decrease fear (Expandir a busca)
decrease that » decrease the (Expandir a busca), decrease at (Expandir a busca), decrees that (Expandir a busca)
that decrease » that increase (Expandir a busca), that increases (Expandir a busca), not decrease (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 during » increase during (Expandir a busca), increases during (Expandir a busca), increased during (Expandir a busca)
meat processing » post processing (Expandir a busca)
during decrease » during increased (Expandir a busca), during depressed (Expandir a busca), during disease (Expandir a busca)
decrease meat » decreased mean (Expandir a busca), decrease at (Expandir a busca), decrease fear (Expandir a busca)
decrease that » decrease the (Expandir a busca), decrease at (Expandir a busca), decrees that (Expandir a busca)
that decrease » that increase (Expandir a busca), that increases (Expandir a busca), not decrease (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)
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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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“...10/g at 10ºC and 2,24log10/g at 18ºC). This study points out the fact that the decrease of L. monocytogenes...”
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“... for 9 days at 4 °C, and analyzed every 3 days. The results showed a pH decrease during nighttime holding...”
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Artigo
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“..., so that each dog was the control of itself. The two diets were formulated to be isonitrogenous and...”
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Tese
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“... the last years. However, during its processing, waste is generated that is hardly reused by the...”
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Trabalho de conclusão de curso
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“... sustainability and the production of quality meat, generating a healthy eating option. The food industries have...”
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Dissertação
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“... in order to characterize and evaluate lipid oxidation of flours, during an accelerated shelf-life test...”
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Tese
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“...The main organic waste from the meat slaughtering and processing industry has been sludge produced...”
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Tese
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