Buscas alternativas:
decrease during » increase during (Expandir a busca), increases during (Expandir a busca), increased during (Expandir a busca)
during decrease » during increased (Expandir a busca), during depressed (Expandir a busca), during disease (Expandir a busca)
meat processing » post processing (Expandir a busca)
decrease meat » decreased mean (Expandir a busca), decrease fear (Expandir a busca), decreased metal (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
decrease at » decrease akt (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
at decrease » rate decrease (Expandir a busca), that decrease (Expandir a busca), not decrease (Expandir a busca)
decrease during » increase during (Expandir a busca), increases during (Expandir a busca), increased during (Expandir a busca)
during decrease » during increased (Expandir a busca), during depressed (Expandir a busca), during disease (Expandir a busca)
meat processing » post processing (Expandir a busca)
decrease meat » decreased mean (Expandir a busca), decrease fear (Expandir a busca), decreased metal (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
decrease at » decrease akt (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
at decrease » rate decrease (Expandir a busca), that decrease (Expandir a busca), not decrease (Expandir a busca)
1
Microbial contamination of luncheon meat sliced and packaged at supermarkets in Porto Alegre, Brazil
Assuntos:
“...Luncheon meat...”Acessar documento
Artigo
2
3
4
“..., garlic, pepper, and undergoes processes of maturation, smoking and drying. During the fermentation and...”
Acessar documento
Acessar documento
5
“... for 9 days at 4 °C, and analyzed every 3 days. The results showed a pH decrease during nighttime holding...”
Acessar documento
Acessar documento
Artigo
6
7
8
9
“... conducted at the UNESP (Brazil) and involved diet formulation and processing as well as the digestibility...”
Acessar documento
Acessar documento
Tese
10
11
12
“... the last years. However, during its processing, waste is generated that is hardly reused by the...”
Acessar documento
Acessar documento
Trabalho de conclusão de curso
13
“... sustainability and the production of quality meat, generating a healthy eating option. The food industries have...”
Acessar documento
Acessar documento
Dissertação
14
15
16
“... in order to characterize and evaluate lipid oxidation of flours, during an accelerated shelf-life test...”
Acessar documento
Acessar documento
Tese
17
18
“...The main organic waste from the meat slaughtering and processing industry has been sludge produced...”
Acessar documento
Acessar documento
Tese
19
20