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meat processing » event processing (Expand search), post processing (Expand search)
increase skins » increase skin (Expand search), increase skills (Expand search), increases skin (Expand search)
skins decrease » statins decrease (Expand search), soil decrease (Expand search), lesions decrease (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 can » decrease in (Expand search), decrease and (Expand search), decrease at (Expand search)
can increase » an increase (Expand search), and increase (Expand search), an increased (Expand search)
meat processing » event processing (Expand search), post processing (Expand search)
increase skins » increase skin (Expand search), increase skills (Expand search), increases skin (Expand search)
skins decrease » statins decrease (Expand search), soil decrease (Expand search), lesions decrease (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 can » decrease in (Expand search), decrease and (Expand search), decrease at (Expand search)
can increase » an increase (Expand search), and increase (Expand search), an increased (Expand search)
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“...High melanin concentrations in dark skins can negatively affect results in light-based diagnostics...”
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Doctoral thesis
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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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“... by Brazilian legislation. hams. Meat products obtained an increase in the proportion of monounsaturated and...”
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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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“... that varieties achieve optimal period of ripening at different times. The rate of increase of sugar...”
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