Buscas alternativas:
modulation decrease » modulation decreases (Expandir a busca), maturation decreases (Expandir a busca), mutation decreases (Expandir a busca)
decrease modulation » disease modulation (Expandir a busca), release modulation (Expandir a busca), increase nodulation (Expandir a busca)
meat processing » post processing (Expandir a busca)
decrease faster » decrease after (Expandir a busca), decrease further (Expandir a busca), decreased after (Expandir a busca)
faster decrease » rate decrease (Expandir a busca)
decrease meat » decreased mean (Expandir a busca), decrease at (Expandir a busca), decrease fear (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
modulation decrease » modulation decreases (Expandir a busca), maturation decreases (Expandir a busca), mutation decreases (Expandir a busca)
decrease modulation » disease modulation (Expandir a busca), release modulation (Expandir a busca), increase nodulation (Expandir a busca)
meat processing » post processing (Expandir a busca)
decrease faster » decrease after (Expandir a busca), decrease further (Expandir a busca), decreased after (Expandir a busca)
faster decrease » rate decrease (Expandir a busca)
decrease meat » decreased mean (Expandir a busca), decrease at (Expandir a busca), decrease fear (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
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“... (parasitemia, mortality, CM incidence, TNF- levels or NOS activity). Estradiol replacement caused a decrease...”
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“... yellowness) in chicken breast meat was investigated. Before slaughtering, 25 broilers were selected and...”
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Microbial contamination of luncheon meat sliced and packaged at supermarkets in Porto Alegre, Brazil
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“...Luncheon meat...”Acessar documento
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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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“... pressure on the enzymatic activity indicated a faster decrease in activity when elevated pressure...”
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