Buscas alternativas:
decrease rapidly » disease rapidly (Expandir a busca), decrease lipid (Expandir a busca)
rapidly decrease » rapid increase (Expandir a busca), brazil decrease (Expandir a busca), taping decrease (Expandir a busca)
meat processing » post processing (Expandir a busca)
decrease human » increase human (Expandir a busca), disease human (Expandir a busca), decrease asian (Expandir a busca)
human decrease » human deceased (Expandir a busca), human increase (Expandir a busca), human disease (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)
Mostrando 1 - 20 resultados de 223 para a busca '(( decrease and decrease meat processing ) OR ( decrease rapidly decrease human decrease ))*', tempo de busca: 0,84s Refinar Resultados
2
Publicado em 2001
“... sacrificed by decapitation on the 28th day of age. Blood was taken and the brain was rapidly removed. Medulla...”
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Artigo
6
Publicado em 2005
“...Comminuted meat products, such as frankfurters, fresh ground sausages and hamburgers are exposed...”
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Artigo
10
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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Artigo
13
Publicado em 2019
“... yellowness) in chicken breast meat was investigated. Before slaughtering, 25 broilers were selected and...”
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Artigo
15
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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16
Publicado em 2011
“..., naturally-fermented meat sausages, produced in the North of Portugal and generally in kitchens of small...”
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17
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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Artigo
18
Publicado em 2015
“..., indicated that along processing (i.e., decrease in pH and Aw), there was a tendency for both indicators...”
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