Buscas alternativas:
decrease during » increase during (Expandir a busca), increases during (Expandir a busca), increased during (Expandir a busca)
meat processing » event processing (Expandir a busca), post processing (Expandir a busca)
during decrease » during increased (Expandir a busca), during depressed (Expandir a busca), taping decrease (Expandir a busca)
decrease meat » decreased mean (Expandir a busca), decrease fear (Expandir a busca), decreased metal (Expandir a busca)
decrease that » decrease the (Expandir a busca), decrees that (Expandir a busca), decree that (Expandir a busca)
that decrease » that increase (Expandir a busca), that increases (Expandir a busca), not decrease (Expandir a busca)
decrease at » decrease akt (Expandir a busca), decrease and (Expandir a busca), decrease in (Expandir a busca)
at decrease » rate decrease (Expandir a busca), and decrease (Expandir a busca), not decrease (Expandir a busca)
decrease during » increase during (Expandir a busca), increases during (Expandir a busca), increased during (Expandir a busca)
meat processing » event processing (Expandir a busca), post processing (Expandir a busca)
during decrease » during increased (Expandir a busca), during depressed (Expandir a busca), taping decrease (Expandir a busca)
decrease meat » decreased mean (Expandir a busca), decrease fear (Expandir a busca), decreased metal (Expandir a busca)
decrease that » decrease the (Expandir a busca), decrees that (Expandir a busca), decree that (Expandir a busca)
that decrease » that increase (Expandir a busca), that increases (Expandir a busca), not decrease (Expandir a busca)
decrease at » decrease akt (Expandir a busca), decrease and (Expandir a busca), decrease in (Expandir a busca)
at decrease » rate decrease (Expandir a busca), and decrease (Expandir a busca), not decrease (Expandir a busca)
1
Microbial contamination of luncheon meat sliced and packaged at supermarkets in Porto Alegre, Brazil
Assuntos:
“...Luncheon meat...”Acessar documento
Artigo
2
“... for 9 days at 4 °C, and analyzed every 3 days. The results showed a pH decrease during nighttime holding...”
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Artigo
3
4
“...10/g at 10ºC and 2,24log10/g at 18ºC). This study points out the fact that the decrease of L. monocytogenes...”
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5
6
7
“... the last years. However, during its processing, waste is generated that is hardly reused by the...”
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Trabalho de conclusão de curso
8
“... by centrifugation (PPC), texture profile, instrumental color, fatty acid profile. During cold storage, meat products...”
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Dissertação
9
10
11
“... industrialization process is low yielding large quantities of waste that need to be better exploited. The objective...”
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Tese
12
13
“...The main organic waste from the meat slaughtering and processing industry has been sludge produced...”
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Tese
14
15
16
“... (BSF) while the other receiving a control diet based on venison meat (CTRL), in a cross-over design...”
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Tese
17
18
19
“... That Apply (CATA). Os aditivos influenciaram positivamente a preservação das células de Lactobacillus...”
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Tese
20