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decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
meat properties » jet properties (Expandir a busca), impact properties (Expandir a busca), cement properties (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)
than decrease » that decrease (Expandir a busca), the decrease (Expandir a busca), can decrease (Expandir a busca)
decrease by » decreased by (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
by decrease » by decreased (Expandir a busca), may decrease (Expandir a busca), any decrease (Expandir a busca)
python than » python python (Expandir a busca)
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
meat properties » jet properties (Expandir a busca), impact properties (Expandir a busca), cement properties (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)
than decrease » that decrease (Expandir a busca), the decrease (Expandir a busca), can decrease (Expandir a busca)
decrease by » decreased by (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
by decrease » by decreased (Expandir a busca), may decrease (Expandir a busca), any decrease (Expandir a busca)
python than » python python (Expandir a busca)
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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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“...Starters are microbial cultures used to promote and conduct the fermentation of meat products...”
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“... was applied in pork meat in three different modalities: control, 50 ppm of clove oil edible coating...”
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Artigo de conferência
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“..., nutritional, and sensory aspects, depending on the food and oil properties and the frying process. In this...”
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Artigo
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