Buscas alternativas:
meat processing » event processing (Expandir a busca), post processing (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)
decrease owing » decrease lodging (Expandir a busca), decrease during (Expandir a busca), decrease in (Expandir a busca)
owing decrease » taping decrease (Expandir a busca), will decrease (Expandir a busca), skins decrease (Expandir a busca)
decrease their » decrease the (Expandir a busca), increase their (Expandir a busca), decreases the (Expandir a busca)
their decrease » the decrease (Expandir a busca), their disease (Expandir a busca), the decreased (Expandir a busca)
decrease meat » decreased mean (Expandir a busca), decrease at (Expandir a busca), decrease fear (Expandir a busca)
meat processing » event processing (Expandir a busca), post processing (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)
decrease owing » decrease lodging (Expandir a busca), decrease during (Expandir a busca), decrease in (Expandir a busca)
owing decrease » taping decrease (Expandir a busca), will decrease (Expandir a busca), skins decrease (Expandir a busca)
decrease their » decrease the (Expandir a busca), increase their (Expandir a busca), decreases the (Expandir a busca)
their decrease » the decrease (Expandir a busca), their disease (Expandir a busca), the decreased (Expandir a busca)
decrease meat » decreased mean (Expandir a busca), decrease at (Expandir a busca), decrease fear (Expandir a busca)
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“... impair antioxidant defense owing to its involvement in the activation of sodium reabsorption to lead...”
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Artigo
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3
“... of the nucleonic component decreases with the temperature and increases with the nucleon chemical...”
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Artigo
4
“... of the nucleonic component decreases with the temperature and increases with the nucleon chemical...”
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Artigo
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6
“... 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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8
“... 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
9
“... to fraud by the abusive use of protein extensors of the types collagen and soy proteins, used in meat...”
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Artigo
10
11
“...The lipid oxidation is promoted physicochemical and sensory undesirable in meat products. Chicken...”
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Dissertação
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“...Owing to the Kubo relation, the shear viscosities of pionic and nucleonic components have been...”
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Artigo
20