Mostrando 1 - 20 resultados de 127 para a busca '(( decrease and decrease pork processing ) OR ( decrease owing decrease or decrease ))*', tempo de busca: 0,97s Refinar Resultados
2
Publicado em 2013
... impair antioxidant defense owing to its involvement in the activation of sodium reabsorption to lead...
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Artigo
6
Publicado em 2014
... of the nucleonic component decreases with the temperature and increases with the nucleon chemical...
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Artigo
7
Publicado em 2014
... of the nucleonic component decreases with the temperature and increases with the nucleon chemical...
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Artigo
8
Publicado em 2013
... agrifood system of pork. The research is qualitative and takes on the exploratory descriptive method...
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Artigo
9
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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10
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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14
Publicado em 2005
... batter, Lyoner sausage and canned emulsion. Beef meat, pork backfat and ice quantities were balanced...
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Artigo
15
por Ramella
Publicado em 2023
...2 , and 5% MgCl2 (SMII). At the end of processing, cecinas were analysed. Concerning the results obtained...
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Tese
17
Publicado em 2011
... drug into the circulation and thus would decrease the effectiveness of the drug. In addition, the MIC...
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Artigo
18
Publicado em 2005
... of cross-linking caused a decrease in both the swelling capacity and the zeta potential of the chitosan...
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Artigo
19
Publicado em 2011
...The imaging is essential to aid the diagnosis of horses that have performance decrease associated...
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Artigo de conferência
20
Publicado em 2005
... gas phase results in a small decrease of the cathode surface temperature and of the near-cathode...
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Artigo
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