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meat processing » event processing (Expandir a busca), post processing (Expandir a busca)
decrease break » decreases breast (Expandir a busca), decreases areas (Expandir a busca), decrease treg (Expandir a busca)
break decrease » urea decrease (Expandir a busca)
decrease meat » decreased mean (Expandir a busca), decrease at (Expandir a busca), decrease fear (Expandir a busca)
decrease not » decrease of (Expandir a busca), decrease akt (Expandir a busca), decrease at (Expandir a busca)
not decrease » to decrease (Expandir a busca), not increase (Expandir a busca), and decrease (Expandir a busca)
decrease or » decrease of (Expandir a busca), decrease on (Expandir a busca), decrease pro (Expandir a busca)
or decrease » of decrease (Expandir a busca), to decrease (Expandir a busca), _ decrease (Expandir a busca)
Mostrando 1 - 20 resultados de 345 para a busca '(( decrease break decrease not decrease ) OR ( decrease or decrease meat processing ))*', tempo de busca: 0,71s Refinar Resultados
1
Publicado em 2012
“... processes is not well known yet. The present experiments examined the effects of exposure to variable stress...”
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Artigo
4
Publicado em 2017
Assuntos: “...Dam Break Flow...”
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Dissertação
5
Publicado em 2014
Assuntos: “...chillings requirement; break dormancy; break buds; fruit set; dormancy...”
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Artigo
9
Publicado em 2019
“... yellowness) in chicken breast meat was investigated. Before slaughtering, 25 broilers were selected and...”
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Artigo
10
Publicado em 2021
“... in a credit line to the material. If material is not included in the article’s Creative Commons license and...”
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Artigo
14
Publicado em 2018
“...Abstract Purpose: To assess the non-invasive tear break-up time (NITBUT) and tear meniscus height...”
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Artigo
15
Publicado em 2005
“...Comminuted meat products, such as frankfurters, fresh ground sausages and hamburgers are exposed...”
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Artigo
17
Publicado em 2015
“... decrease of L. monocytogenes. In the batches not inoculated with a commercial starter culture was observed...”
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19
Publicado em 2015
“..., indicated that along processing (i.e., decrease in pH and Aw), there was a tendency for both indicators...”
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