Buscas alternativas:
decrease lodging » decrease during (Expandir a busca), decrease walking (Expandir a busca)
lodging decrease » logging decreases (Expandir a busca), loading decreased (Expandir a busca), taping decrease (Expandir a busca)
meat processing » event processing (Expandir a busca), post processing (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 lodging » decrease during (Expandir a busca), decrease walking (Expandir a busca)
lodging decrease » logging decreases (Expandir a busca), loading decreased (Expandir a busca), taping decrease (Expandir a busca)
meat processing » event processing (Expandir a busca), post processing (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)
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Microbial contamination of luncheon meat sliced and packaged at supermarkets in Porto Alegre, Brazil
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“...Luncheon meat...”Acessar documento
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“...-slaughter stress factor that affects meat quality. Based on these observations, it is recommended...”
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“... acceptability (7.48-7.62), while the use of SEV meat produced a slight decrease (7.25; p < .05). Therefore...”
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“...Comminuted meat products, such as frankfurters, fresh ground sausages and hamburgers are exposed...”
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“...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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“... variation whose limits were between 5,60:1 and 13,03: 1, so indicating a serious decrease of the product...”
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