Buscas alternativas:
decrease rapidly » disease rapidly (Expandir a busca), decrease lipid (Expandir a busca)
rapidly increase » rapidly increases (Expandir a busca), rapidly increased (Expandir a busca), rapid increase (Expandir a busca)
meat processing » event processing (Expandir a busca), post processing (Expandir a busca)
increase strain » increase grain (Expandir a busca), increases brain (Expandir a busca), increases grain (Expandir a busca)
strain decrease » strains increases (Expandir a busca), stress decreases (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 130 para a busca '(( decrease and decrease meat processing ) OR ( decrease rapidly increase strain decrease ))*', tempo de busca: 0,82s Refinar Resultados
4
Publicado em 2005
“... of mastication, as well as linear increases on collagen levels (r=0.97 and 0.99, respectively) and decrease the...”
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8
Publicado em 2021
“..., 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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11
Publicado em 2019
“... yellowness) in chicken breast meat was investigated. Before slaughtering, 25 broilers were selected and...”
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13
Publicado em 2015
“... L. monocytogenes. However during ripening step was verified an increase of the count of LAB and a concomitantly...”
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14
Publicado em 2011
“..., naturally-fermented meat sausages, produced in the North of Portugal and generally in kitchens of small...”
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15
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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16
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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19
Publicado em 2013
“... recognizable at higher temperatures and lower strain rates, and stress level increases with increasing strain...”
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