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decreases breast » increases breast (Expand search), decreases brain (Expand search), decreases pest (Expand search)
meat processing » event processing (Expand search), post processing (Expand search)
breast decrease » break decrease (Expand search), breast disease (Expand search), urea decrease (Expand search)
decrease lipid » increases lipid (Expand search), increased lipid (Expand search)
lipid decrease » rapid decrease (Expand search), ligand decrease (Expand search), limb decrease (Expand search)
decrease meat » decreased mean (Expand search), decrease at (Expand search), decrease fear (Expand search)
decrease akt » decrease at (Expand search), decrease and (Expand search), decrease after (Expand search)
akt decrease » and decrease (Expand search), not decrease (Expand search), any decrease (Expand search)
decreases breast » increases breast (Expand search), decreases brain (Expand search), decreases pest (Expand search)
meat processing » event processing (Expand search), post processing (Expand search)
breast decrease » break decrease (Expand search), breast disease (Expand search), urea decrease (Expand search)
decrease lipid » increases lipid (Expand search), increased lipid (Expand search)
lipid decrease » rapid decrease (Expand search), ligand decrease (Expand search), limb decrease (Expand search)
decrease meat » decreased mean (Expand search), decrease at (Expand search), decrease fear (Expand search)
decrease akt » decrease at (Expand search), decrease and (Expand search), decrease after (Expand search)
akt decrease » and decrease (Expand search), not decrease (Expand search), any decrease (Expand search)
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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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Master thesis
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“... de sinalização EGFR/ PI3K/ AKT/ mTOR que está relacionada a processos biológicos de sobrevivência e crescimento...”
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Bachelor thesis
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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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Article
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“...Comminuted meat products, such as frankfurters, fresh ground sausages and hamburgers are exposed...”
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Article
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“...The lipid oxidation is promoted physicochemical and sensory undesirable in meat products. Chicken...”
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Master thesis
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