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pork processing » cork processing (Expandir a busca), rock processing (Expandir a busca), export processing (Expandir a busca)
decrease blood » decreases blood (Expandir a busca), decreased blood (Expandir a busca), increase blood (Expandir a busca)
blood decrease » blood degree (Expandir a busca), blood disease (Expandir a busca), loss decrease (Expandir a busca)
decrease price » decrease pro (Expandir a busca), decrease risk (Expandir a busca)
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decrease pork » decrease work (Expandir a busca), decrease or (Expandir a busca), decrease pro (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
Mostrando 1 - 20 resultados de 60 para a busca '(( decrease in decrease pork processing ) OR ( decrease blood decrease price decrease ))*', tempo de busca: 0,73s Refinar Resultados
4
Publicado em 2013
“..., the culture of distrust of pork, changes in input prices, the limited supply of cuts varieties for the...”
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Artigo
7
Publicado em 2015
“... of sausages produced in Portugal, all of them are made from cut pork meat macerated with water, wine, salt...”
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8
Publicado em 2015
“..., indicated that along processing (i.e., decrease in pH and Aw), there was a tendency for both indicators...”
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13
por Ramella
Publicado em 2023
“... in the present study, dry-cured deer loin showed during the processing a decrease in the colour...”
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14
Publicado em 2005
“... products because of their technological benefits, with reduced processing costs, although they are...”
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Artigo
16
Publicado em 2020
“... in a relevant growth position. Considering that, our goal was to develop, under semi-industrial processing...”
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Artigo
17
Publicado em 2021
“... to detect the disease at an early stage and adopt patient management strategies to decrease the death toll...”
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Artigo
18
Publicado em 2021
“... to detect the disease at an early stage and adopt patient management strategies to decrease the death toll...”
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Artigo
20
Publicado em 2014
“... compounds in carcass fat and accumulation decrease of pheromones. More than two thirds of the pork produced...”
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