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decrease statins » disease statins (Expandir a busca)
statins decrease » statins increase (Expandir a busca), taping decrease (Expandir a busca), skins decrease (Expandir a busca)
meat processing » event processing (Expandir a busca), post processing (Expandir a busca)
decreased meat » decreased mean (Expandir a busca), decreased heart (Expandir a busca), decreased metal (Expandir a busca)
and decreased » and decreases (Expandir a busca), and increased (Expandir a busca)
decrease pain » decreases pain (Expandir a busca), decrease in (Expandir a busca), decreased brain (Expandir a busca)
pain decrease » can decrease (Expandir a busca), taping decrease (Expandir a busca), strain decrease (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
Mostrando 1 - 20 resultados de 26 para a busca '(( decrease and decreased meat processing ) OR ( decrease statins decrease pain decrease ))*', tempo de busca: 0,88s Refinar Resultados
1
Publicado em 2005
“...Comminuted meat products, such as frankfurters, fresh ground sausages and hamburgers are exposed...”
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Artigo
8
Publicado em 2020
“...) in relation to basal diet. The intramuscular fat and protein content of meat decreased linearly (P<0.05) with...”
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Tese
9
Publicado em 2020
“...) in relation to basal diet. The intramuscular fat and protein content of meat decreased linearly (P<0.05) with...”
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Tese
10
Publicado em 2017
“... of this study was to elaborate the salted meat goats under different soaking times in pasteurized milk and...”
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Trabalho de conclusão de curso
11
Publicado em 2015
“... raw meat to final product, S. aureus increased significantly in the meats throughout processing. While...”
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14
Publicado em 2018
“... and dried meat, that creates many varieties of composition. Among these variations, one of the most...”
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Trabalho de conclusão de curso
15
Publicado em 2012
“... meat in the processing of a smoked sausage, and to determine its microbial, chemical, sensorial quality...”
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Dissertação
19
Publicado em 2017
“...The lipid oxidation is promoted physicochemical and sensory undesirable in meat products. Chicken...”
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Dissertação
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