Buscas alternativas:
decrease taping » decrease walking (Expandir a busca), decrease during (Expandir a busca), decrease owing (Expandir a busca)
meat processing » event processing (Expandir a busca), post processing (Expandir a busca)
taping decrease » training decreases (Expandir a busca)
decrease strain » increase strain (Expandir a busca), decreases pain (Expandir a busca), decreased brain (Expandir a busca)
strain decrease » strains increases (Expandir a busca), stress decreases (Expandir a busca)
increase meat » increases meat (Expandir a busca), increased heat (Expandir a busca), increase wheat (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
and increase » and increases (Expandir a busca), and increased (Expandir a busca)
Mostrando 1 - 20 resultados de 65 para a busca '(( decrease and increase meat processing ) OR ( decrease taping decrease strain decrease ))*', tempo de busca: 1,46s Refinar Resultados
1
Publicado em 2021
“...The skin is an organ that promotes elasticity and also resistance against mechanical forces. After...”
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Artigo
3
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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Artigo
5
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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Artigo
7
Publicado em 2019
“... yellowness) in chicken breast meat was investigated. Before slaughtering, 25 broilers were selected and...”
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Artigo
8
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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9
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 2018
“... as on the protein and the carotenoid contentes of the fish fillets, besides a delay on the meat rancidity...”
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20
Publicado em 2023
“... conducted at the UNESP (Brazil) and involved diet formulation and processing as well as the digestibility...”
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