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during depressed » during depressive (Expandir a busca), during repressive (Expandir a busca), feeling depressed (Expandir a busca)
decrease brazil » increase brazil (Expandir a busca), disease brazil (Expandir a busca), decreased brain (Expandir a busca)
brazil decrease » brazil increase (Expandir a busca), brazil increases (Expandir a busca), brazil increased (Expandir a busca)
meat processing » event processing (Expandir a busca), post processing (Expandir a busca)
decrease during » increase during (Expandir a busca), increases during (Expandir a busca), increased during (Expandir a busca)
depressed pain » depressed brain (Expandir a busca), depressed patient (Expandir a busca), depression pain (Expandir a busca)
decrease meat » decreased mean (Expandir a busca), decrease at (Expandir a busca), decrease fear (Expandir a busca)
pain decrease » can decrease (Expandir a busca), taping decrease (Expandir a busca), strain 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
Artigo
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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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Artigo
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“... to the spine of the fish, or also called mechanically separated meat (CMS) is coming to decrease the...”
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“... recovered as a biomass (microfiltration + centrifugation + lyophilization), resulting in a decrease...”
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“... appearance, beyond inhibiting reactions of enzymatic and non-enzymatic darkness during processing and storage...”
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“... by centrifugation (PPC), texture profile, instrumental color, fatty acid profile. During cold storage, meat products...”
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Dissertação
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“... northeast of Brazil, the desalting is traditionally made by immersing the meat in water or milk. The present...”
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Trabalho de conclusão de curso
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“... confer health benefits. Interest in this food has been boosting the production of fish in Brazil during...”
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“... of pH and lactic acid bacteria during processing. The addition of GL+P did not interfere with the product...”
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Artigo