Showing 1 - 20 results of 1,148 for search '(( decrease and decrease pork processing ) OR ( decrease loss decrease risk decrease ))*', query time: 0.94s Refine Results
1
Published 2020
... (P) availability, promoting its loss to water bodies and increasing the risk of eutrophication. In this sense, the...
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Article
3
Published 2020
..., promoting its loss to water bodies and increasing the risk of eutrophication. In this sense, the...
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Article
4
Published 2020
... P threshold is a simple and useful tool to classify soils regards its risk of P losses. Here we propose...
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Article
8
Published 2021
... nasal obstruction, headache, increased secretion, crusting, mucosal damage, and loss of taste and smell...
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Article
13
Published 2015
Subjects: ...Tooth loss...
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Doctoral thesis
16
Published 2013
... agrifood system of pork. The research is qualitative and takes on the exploratory descriptive method...
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Article
19
Published 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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20
Published 2015
..., indicated that along processing (i.e., decrease in pH and Aw), there was a tendency for both indicators...
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