Buscas alternativas:
meat processing » post processing (Expandir a busca)
decrease skins » increase skin (Expandir a busca), decrease owing (Expandir a busca), decrease its (Expandir a busca)
skins decrease » statins decrease (Expandir a busca), lesions 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)
of decrease » or decrease (Expandir a busca), not decrease (Expandir a busca), to decrease (Expandir a busca)
meat processing » post processing (Expandir a busca)
decrease skins » increase skin (Expandir a busca), decrease owing (Expandir a busca), decrease its (Expandir a busca)
skins decrease » statins decrease (Expandir a busca), lesions 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)
of decrease » or decrease (Expandir a busca), not decrease (Expandir a busca), to decrease (Expandir a busca)
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“.... There was a decrease of macro vesicular steatosis in the liver of animals fed the diet supplemented with...”
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Artigo
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“...-friendly processing method to decompose the circuits into constituent elements and recover the conductive...”
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Artigo
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“... and non-host environments, and is especially important in food processing settings. Because cross...”
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“... yellowness) in chicken breast meat was investigated. Before slaughtering, 25 broilers were selected and...”
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Artigo
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Microbial contamination of luncheon meat sliced and packaged at supermarkets in Porto Alegre, Brazil
Assuntos:
“...Luncheon meat...”Acessar documento
Artigo
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“...Comminuted meat products, such as frankfurters, fresh ground sausages and hamburgers are exposed...”
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Artigo
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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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Artigo
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