Buscas alternativas:
meat processing » event processing (Expandir a busca), post processing (Expandir a busca)
price increases » price increase (Expandir a busca), mice increases (Expandir a busca), juice increases (Expandir a busca)
decrease price » decrease pro (Expandir a busca), decrease risk (Expandir a busca)
decrease meat » decreased mean (Expandir a busca), decrease at (Expandir a busca), decrease fear (Expandir a busca)
decrease cell » decreases cell (Expandir a busca)
cell decrease » cells decrease (Expandir a busca), cells decreases (Expandir a busca), will decrease (Expandir a busca)
decrease l » decrease il (Expandir a busca), decrease _ (Expandir a busca), decrease β (Expandir a busca)
l decrease » _ decrease (Expandir a busca), α decrease (Expandir a busca), to decrease (Expandir a busca)
meat processing » event processing (Expandir a busca), post processing (Expandir a busca)
price increases » price increase (Expandir a busca), mice increases (Expandir a busca), juice increases (Expandir a busca)
decrease price » decrease pro (Expandir a busca), decrease risk (Expandir a busca)
decrease meat » decreased mean (Expandir a busca), decrease at (Expandir a busca), decrease fear (Expandir a busca)
decrease cell » decreases cell (Expandir a busca)
cell decrease » cells decrease (Expandir a busca), cells decreases (Expandir a busca), will decrease (Expandir a busca)
decrease l » decrease il (Expandir a busca), decrease _ (Expandir a busca), decrease β (Expandir a busca)
l decrease » _ decrease (Expandir a busca), α decrease (Expandir a busca), to decrease (Expandir a busca)
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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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“... of mastication, as well as linear increases on collagen levels (r=0.97 and 0.99, respectively) and decrease the...”
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Artigo
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Microbial contamination of luncheon meat sliced and packaged at supermarkets in Porto Alegre, Brazil
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“...Luncheon meat...”Acessar documento
Artigo
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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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“... amount of SFA decreases and the meat's n-polyunsaturated fatty acids increase relatively, it also affects...”
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“... amount of SFA decreases and the meat's n-polyunsaturated fatty acids increase relatively, it also affects...”
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“... s northeast. It is consumed in entire region and together with the dry meat and other products composes the...”
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Tese