Search alternatives:
increases adhesion » increases expression (Expand search)
adhesion decrease » adhesin decreases (Expand search), lesions decrease (Expand search), abortion 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 toc » decrease of (Expand search), decrease the (Expand search), decreased to (Expand search)
toc decrease » to decrease (Expand search), the decrease (Expand search), not decrease (Expand search)
in decrease » in decreased (Expand search), on decrease (Expand search), pain decrease (Expand search)
increases adhesion » increases expression (Expand search)
adhesion decrease » adhesin decreases (Expand search), lesions decrease (Expand search), abortion 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 toc » decrease of (Expand search), decrease the (Expand search), decreased to (Expand search)
toc decrease » to decrease (Expand search), the decrease (Expand search), not decrease (Expand search)
in decrease » in decreased (Expand search), on decrease (Expand search), pain decrease (Expand search)
1
2
3
4
5
6
7
8
“... yellowness) in chicken breast meat was investigated. Before slaughtering, 25 broilers were selected and...”
Access document
Access document
Article
9
Microbial contamination of luncheon meat sliced and packaged at supermarkets in Porto Alegre, Brazil
Subjects:
“...Luncheon meat...”Access document
Article
10
“... of mastication, as well as linear increases on collagen levels (r=0.97 and 0.99, respectively) and decrease the...”
Access document
Access document
Article
11
“... variation whose limits were between 5,60:1 and 13,03: 1, so indicating a serious decrease of the product...”
Access document
Access document
Article
12
13
14
15
“... acceptability (7.48-7.62), while the use of SEV meat produced a slight decrease (7.25; p < .05). Therefore...”
Access document (1)
Access document (2)
Access document (1)
Access document (2)
Article
16
17
18
“... of sausages produced in Portugal, all of them are made from cut pork meat macerated with water, wine, salt...”
Access document
Access document
19
“...Fermented meat products are part of the daily diet in rural areas of Portugal. Nevertheless...”
Access document
Access document
20