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decrease strain » increase strain (Expandir a busca), decreases pain (Expandir a busca), decreased brain (Expandir a busca)
meat processing » post processing (Expandir a busca)
strain decrease » stress decreases (Expandir a busca)
decrease meat » decreased mean (Expandir a busca), decrease at (Expandir a busca), decrease fear (Expandir a busca)
decrease risk » decreased risk (Expandir a busca), increase risk (Expandir a busca), decrease in (Expandir a busca)
risk decrease » risk decreases (Expandir a busca), risk increase (Expandir a busca), break 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)
Mostrando 1 - 20 resultados de 241 para a busca '(( decrease and decrease meat processing ) OR ( decrease strain decrease risk decrease ))*', tempo de busca: 0,94s Refinar Resultados
4
Publicado em 2005
“...Comminuted meat products, such as frankfurters, fresh ground sausages and hamburgers are exposed...”
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Artigo
8
Publicado em 2017
Assuntos: “...Global longitudinal strain...”
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Artigo
9
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
11
Publicado em 2017
“... strain and CIC. METHODS: This was a prospective study of 158 breast cancer patients undergoing...”
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Artigo
14
Publicado em 2015
“... problematic consequences regarding HSI is the recurrence rate and its non-decrease over the past decades...”
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Dissertação
15
Publicado em 2019
“... yellowness) in chicken breast meat was investigated. Before slaughtering, 25 broilers were selected and...”
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Artigo
17
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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18
Publicado em 2011
“..., naturally-fermented meat sausages, produced in the North of Portugal and generally in kitchens of small...”
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19
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
20
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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