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meat processing » post processing (Expand search)
decrease during » increase during (Expand search), increases during (Expand search), increased during (Expand search)
during decrease » during increased (Expand search), during depressed (Expand search), during disease (Expand search)
decrease meat » decreased mean (Expand search), decrease at (Expand search), decrease fear (Expand search)
decrease via » decrease hiv (Expand search), decrease il (Expand search), decrease asian (Expand search)
via decrease » via decreasing (Expand search), urea decrease (Expand search), will decrease (Expand search)
in decrease » in decreased (Expand search), on decrease (Expand search), pain decrease (Expand search)
meat processing » post processing (Expand search)
decrease during » increase during (Expand search), increases during (Expand search), increased during (Expand search)
during decrease » during increased (Expand search), during depressed (Expand search), during disease (Expand search)
decrease meat » decreased mean (Expand search), decrease at (Expand search), decrease fear (Expand search)
decrease via » decrease hiv (Expand search), decrease il (Expand search), decrease asian (Expand search)
via decrease » via decreasing (Expand search), urea decrease (Expand search), will decrease (Expand search)
in decrease » in decreased (Expand search), on decrease (Expand search), pain decrease (Expand search)
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“... in exercise during the sensitization remains unclear. Therefore, we evaluated the effects of exercise...”
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“... e faixas etárias. MÉTODOS: Foi realizado um levantamento por meio de um questionário via internet...”
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“... chickens during three rearing phases in response to dietary amino acid. The efficiency of utilisation...”
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“... study. Uniaxial tensile testing highlighted an increase in yield and ultimate strength and a decrease...”
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“... for 9 days at 4 °C, and analyzed every 3 days. The results showed a pH decrease during nighttime holding...”
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Microbial contamination of luncheon meat sliced and packaged at supermarkets in Porto Alegre, Brazil
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“...Luncheon meat...”Access document
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“...Comminuted meat products, such as frankfurters, fresh ground sausages and hamburgers are exposed...”
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“... variation whose limits were between 5,60:1 and 13,03: 1, so indicating a serious decrease of the product...”
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“... within 30 min and remained at those levels until 24 h after capture. Blood chloride tended to decrease...”
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