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decrease taping » decrease walking (Expand search), decrease during (Expand search), decrease owing (Expand search)
meat processing » event processing (Expand search), post processing (Expand search)
taping decrease » training decreases (Expand search)
increase meat » increases meat (Expand search), increased heat (Expand search), increase wheat (Expand search)
decrease may » decrease at (Expand search), decrease by (Expand search), decrease human (Expand search)
may increase » an increase (Expand search), can increase (Expand search), and increase (Expand search)
decrease taping » decrease walking (Expand search), decrease during (Expand search), decrease owing (Expand search)
meat processing » event processing (Expand search), post processing (Expand search)
taping decrease » training decreases (Expand search)
increase meat » increases meat (Expand search), increased heat (Expand search), increase wheat (Expand search)
decrease may » decrease at (Expand search), decrease by (Expand search), decrease human (Expand search)
may increase » an increase (Expand search), can increase (Expand search), and increase (Expand search)
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“... of sausages produced in Portugal, all of them are made from cut pork meat macerated with water, wine, salt...”
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“... casein. In the various analyzed times there was an increase in pH and a decrease in Aw until the third...”
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Bachelor thesis
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“... muscles of children with mild functional level CP increases gait speed, favors hip abduction and decreases...”
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Doctoral thesis
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“... to achieve short-term reduction of shoulder pain, increase of scapular upward rotation and decrease of upper...”
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Doctoral thesis
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“...The processing of cured meat products involves some chemical preservatives such as sodium nitrite...”
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Master thesis
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“... s northeast. It is consumed in entire region and together with the dry meat and other products composes the...”
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Doctoral thesis
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“... starch content of LP in comparison with BR. The increase in fibre with lower starch may increase the mass...”
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Doctoral thesis
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“... after thermal processing, which shows that the muscle may become culinary meat with features accepted...”
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Article