Buscas alternativas:
decrease ligand » decrease lipid (Expandir a busca), decrease lodging (Expandir a busca), decrease oxidant (Expandir a busca)
meat processing » post processing (Expandir a busca)
ligand decrease » ligand release (Expandir a busca), ligands increased (Expandir a busca)
decrease meat » decreased mean (Expandir a busca), decrease at (Expandir a busca), decrease fear (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 may » decrease at (Expandir a busca), decrease by (Expandir a busca), decrease human (Expandir a busca)
may decrease » may increase (Expandir a busca), can decrease (Expandir a busca), to decrease (Expandir a busca)
Mostrando 1 - 20 resultados de 259 para a busca '(( decrease and decrease meat processing ) OR ( decrease may decrease ligand decrease ))*', tempo de busca: 1,34s Refinar Resultados
1
Publicado em 2015
“... given 1, 3, and 5 mg/kg/day of telmisartan orally for 3 days before induction of UC. The same doses were...”
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2
Publicado em 2021
“...This study evaluated the impact of vitamin D on Human Umbilical Vein Endothelial Cells (HUVEC) and...”
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7
Publicado em 2005
“...Comminuted meat products, such as frankfurters, fresh ground sausages and hamburgers are exposed...”
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12
Publicado em 2013
“... by affinity-ligand assays of extracellular molecules with laminin and fibronectin. in vitro, there was...”
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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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