Buscas alternativas:
meat processing » event processing (Expandir a busca), post processing (Expandir a busca)
decreased break » decreases breast (Expandir a busca), decreased risk (Expandir a busca), decreased rev (Expandir a busca)
decrease lipid » increases lipid (Expandir a busca), increased lipid (Expandir a busca)
lipid decrease » rapid decrease (Expandir a busca), ligand decrease (Expandir a busca), limb decrease (Expandir a busca)
break decrease » urea decrease (Expandir a busca)
decrease meat » decreased mean (Expandir a busca), decrease at (Expandir a busca), decrease fear (Expandir a busca)
in decreased » is decreased (Expandir a busca), in deceased (Expandir a busca), and decreased (Expandir a busca)
meat processing » event processing (Expandir a busca), post processing (Expandir a busca)
decreased break » decreases breast (Expandir a busca), decreased risk (Expandir a busca), decreased rev (Expandir a busca)
decrease lipid » increases lipid (Expandir a busca), increased lipid (Expandir a busca)
lipid decrease » rapid decrease (Expandir a busca), ligand decrease (Expandir a busca), limb decrease (Expandir a busca)
break decrease » urea decrease (Expandir a busca)
decrease meat » decreased mean (Expandir a busca), decrease at (Expandir a busca), decrease fear (Expandir a busca)
in decreased » is decreased (Expandir a busca), in deceased (Expandir a busca), and decreased (Expandir a busca)
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“... to an intravenous nicotine self-administration protocol. The break point during a progressive ratio schedule and...”
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Artigo
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“... recurrent in oils that undergo frying processing. In addition, the presence of omega 9, 6 and 3 in the lipid...”
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Dissertação
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“...Abstract Purpose: To assess the non-invasive tear break-up time (NITBUT) and tear meniscus height...”
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Artigo
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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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Artigo
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“...Comminuted meat products, such as frankfurters, fresh ground sausages and hamburgers are exposed...”
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“...The lipid oxidation is promoted physicochemical and sensory undesirable in meat products. Chicken...”
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“... anomalies. It was found that precipitation anomalies presented a structural break in 1955 when the tendency...”
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