Search alternatives:
meat processing » post processing (Expand search)
decrease meat » decreased mean (Expand search), decrease fear (Expand search), decreased metal (Expand search)
decrease toc » decrease of (Expand search), decrease the (Expand search), decreased to (Expand search)
toc decrease » to decrease (Expand search), the decrease (Expand search), not decrease (Expand search)
decrease at » decrease akt (Expand search), decrease and (Expand search), decrease of (Expand search)
at decrease » rate decrease (Expand search), that decrease (Expand search), and decrease (Expand search)
in decrease » in decreased (Expand search), on decrease (Expand search), pain decrease (Expand search)
Showing 1 - 20 results of 500 for search '(( decrease at decrease meat processing ) OR ( decrease in decrease toc decrease ))*', query time: 0.82s Refine Results
6
Published 2008
“... profitability concept discussed at Theory of Construction (TOC), in which the gain is defined as the index...”
Access document
Master thesis
7
Published 2016
“... pela capacidade de ver, ouvir e tocar os pacientes. Esse comportamento mostra a necessidade de fortalecer...”
Access document
Article
10
Published 2019
“... yellowness) in chicken breast meat was investigated. Before slaughtering, 25 broilers were selected and...”
Access document
Article
11
Published 2017
“...O Transtorno Obsessivo-Compulsivo (TOC) consiste em uma doença crônica caracterizada pela presença...”
Access document
Master thesis
12
Published 2012
“.... Also indicates a decrease in the interest of the athlete in the school when the signing of the first...”
Access document
Master thesis
15
Published 2021
“... acceptability (7.48-7.62), while the use of SEV meat produced a slight decrease (7.25; p < .05). Therefore...”
Access document (1)
Access document (2)
Article
16
Published 2005
“...Comminuted meat products, such as frankfurters, fresh ground sausages and hamburgers are exposed...”
Access document
Article
17
Published 2015
“... of sausages produced in Portugal, all of them are made from cut pork meat macerated with water, wine, salt...”
Access document
19
Published 1980
“... variation whose limits were between 5,60:1 and 13,03: 1, so indicating a serious decrease of the product...”
Access document
Article
Export CSV Export RIS