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meat processing » event processing (Expand search), post processing (Expand search)
decrease meat » decreased mean (Expand search), decrease at (Expand search), decrease fear (Expand search)
decrease treg » decrease the (Expand search), increase treg (Expand search), decrease their (Expand search)
treg decrease » the decrease (Expand search), urea decrease (Expand search), drugs decrease (Expand search)
decrease hiv » decrease their (Expand search), decreased high (Expand search), decrease with (Expand search)
hiv increase » diet increase (Expand search), acid increase (Expand search), and increase (Expand search)
in decrease » in decreased (Expand search), on decrease (Expand search), pain decrease (Expand search)
meat processing » event processing (Expand search), post processing (Expand search)
decrease meat » decreased mean (Expand search), decrease at (Expand search), decrease fear (Expand search)
decrease treg » decrease the (Expand search), increase treg (Expand search), decrease their (Expand search)
treg decrease » the decrease (Expand search), urea decrease (Expand search), drugs decrease (Expand search)
decrease hiv » decrease their (Expand search), decreased high (Expand search), decrease with (Expand search)
hiv increase » diet increase (Expand search), acid increase (Expand search), and increase (Expand search)
in decrease » in decreased (Expand search), on decrease (Expand search), pain decrease (Expand search)
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“... yellowness) in chicken breast meat was investigated. Before slaughtering, 25 broilers were selected and...”
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Article
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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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“... of mastication, as well as linear increases on collagen levels (r=0.97 and 0.99, respectively) and decrease the...”
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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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“... acceptability (7.48-7.62), while the use of SEV meat produced a slight decrease (7.25; p < .05). Therefore...”
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“... of sausages produced in Portugal, all of them are made from cut pork meat macerated with water, wine, salt...”
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“...Fermented meat products are part of the daily diet in rural areas of Portugal. Nevertheless...”
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