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sausage processing » language processing (Expand search), image processing (Expand search), bauxite processing (Expand search)
decrease sausage » decreases storage (Expand search), breast sausage (Expand search), decrease age (Expand search)
decrease litter » increased litter (Expand search), decrease after (Expand search), decreases liver (Expand search)
litter decrease » faster decrease (Expand search), life decrease (Expand search)
in decrease » in decreased (Expand search), on decrease (Expand search), pain decrease (Expand search)
decrease il » decreased il (Expand search), decrease hiv (Expand search), decrease of (Expand search)
il decrease » l decrease (Expand search), will decrease (Expand search), oil decreases (Expand search)
sausage processing » language processing (Expand search), image processing (Expand search), bauxite processing (Expand search)
decrease sausage » decreases storage (Expand search), breast sausage (Expand search), decrease age (Expand search)
decrease litter » increased litter (Expand search), decrease after (Expand search), decreases liver (Expand search)
litter decrease » faster decrease (Expand search), life decrease (Expand search)
in decrease » in decreased (Expand search), on decrease (Expand search), pain decrease (Expand search)
decrease il » decreased il (Expand search), decrease hiv (Expand search), decrease of (Expand search)
il decrease » l decrease (Expand search), will decrease (Expand search), oil decreases (Expand search)
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“..., naturally-fermented meat sausages, produced in the North of Portugal and generally in kitchens of small...”
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“...The Italian-Type Sausage produced in Brazil is predominantly obtained from swine meat, with...”
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“... reduction in the amount of litter was found, 1812 items (49% decrease). Transects were used to monitor and...”
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“... muscles. This study was aimed to develop a cooked sausage made from turkey breast meat with different...”
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“...Comminuted meat products, such as frankfurters, fresh ground sausages and hamburgers are exposed...”
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“.... 3- Physic-chemical and microbial characterization of "Paio" sausages along the different processing steps...”
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