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decrease statins » disease statins (Expandir a busca)
statins decrease » statins increase (Expandir a busca), taping decrease (Expandir a busca), skins decrease (Expandir a busca)
meat processing » event processing (Expandir a busca), post processing (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
food decrease » food decreases (Expandir a busca), foods decreases (Expandir a busca), flow decrease (Expandir a busca)
decrease meat » decreased mean (Expandir a busca), decrease at (Expandir a busca), decrease fear (Expandir a busca)
decreased to » decreased the (Expandir a busca), decreased tgf (Expandir a busca), decreased in (Expandir a busca)
Mostrando 1 - 20 resultados de 30 para a busca '(( decrease food decrease statins decrease ) OR ( decreased to decrease meat processing ))*', tempo de busca: 0,85s Refinar Resultados
1
Publicado em 2013
“...The present study was carried out to evaluate the effect of statins associated with physical...”
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Artigo
4
Publicado em 2005
“...Comminuted meat products, such as frankfurters, fresh ground sausages and hamburgers are exposed...”
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Artigo
6
Publicado em 2022
Assuntos: “...Research Subject Categories::TECHNOLOGY::Chemical engineering::Food technology...”
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11
Publicado em 2017
“... the amount of Myoglobin from muscle, the bigger your quantity will be red meat. There was a decrease...”
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Trabalho de conclusão de curso
12
Publicado em 2015
“... raw meat to final product, S. aureus increased significantly in the meats throughout processing. While...”
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13
Publicado em 2020
“...) in relation to basal diet. The intramuscular fat and protein content of meat decreased linearly (P<0.05) with...”
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Tese
14
Publicado em 2020
“...) in relation to basal diet. The intramuscular fat and protein content of meat decreased linearly (P<0.05) with...”
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Tese
16
Publicado em 2018
“... and dried meat, that creates many varieties of composition. Among these variations, one of the most...”
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Trabalho de conclusão de curso
17
Publicado em 2012
“... meat in the processing of a smoked sausage, and to determine its microbial, chemical, sensorial quality...”
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