Search alternatives:
decrease strain » increase strain (Expand search), decreases pain (Expand search), decreased brain (Expand search)
meat processing » event processing (Expand search), post processing (Expand search)
strain decrease » strains increases (Expand search), stress decreases (Expand search)
decrease loss » decrease costs (Expand search), decrease low (Expand search), decrease blood (Expand search)
loss decrease » loss decreases (Expand search), to decrease (Expand search), not 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)
decrease strain » increase strain (Expand search), decreases pain (Expand search), decreased brain (Expand search)
meat processing » event processing (Expand search), post processing (Expand search)
strain decrease » strains increases (Expand search), stress decreases (Expand search)
decrease loss » decrease costs (Expand search), decrease low (Expand search), decrease blood (Expand search)
loss decrease » loss decreases (Expand search), to decrease (Expand search), not 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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“..., applied in two different meat processing plants (A and B) were compared, in accordance with the next work...”
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“... dos bioprocessos que apresentavam pelo menos um gene diferencialmente expresso estavam relacionadas com a via Akt...”
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Master thesis
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“... sustainability and the production of quality meat, generating a healthy eating option. The food industries have...”
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Master thesis
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“... of pH and lactic acid bacteria during processing. The addition of GL+P did not interfere with the product...”
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Article
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