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meat processing » post processing (Expandir a busca)
python protein » prion protein (Expandir a busca), cation protein (Expandir a busca), prison protein (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
decrease meat » decreased mean (Expandir a busca), decrease at (Expandir a busca), decrease fear (Expandir a busca)
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
protein decrease » protein increase (Expandir a busca), protein secretases (Expandir a busca), protein increases (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 disease (Expandir a busca)
meat processing » post processing (Expandir a busca)
python protein » prion protein (Expandir a busca), cation protein (Expandir a busca), prison protein (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
decrease meat » decreased mean (Expandir a busca), decrease at (Expandir a busca), decrease fear (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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Artigo
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“... to fraud by the abusive use of protein extensors of the types collagen and soy proteins, used in meat...”
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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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Trabalho de conclusão de curso
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“...Background: Ground meat stands among the most consumed meat products, being its safety easily...”
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Artigo
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“...The creation of free-range chicken is an activity that is growing in Brazil, promoting economic...”
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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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“... of pH and lactic acid bacteria during processing. The addition of GL+P did not interfere with the product...”
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Artigo
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“...The Italian-Type Sausage produced in Brazil is predominantly obtained from swine meat, with...”
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Artigo