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meat processing » event processing (Expand search), post processing (Expand search)
decrease meat » decreased mean (Expand search), decrease at (Expand search), decrease fear (Expand search)
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pain decrease » can decrease (Expand search), taping decrease (Expand search), strain decrease (Expand search)
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urea decrease » urea increases (Expand search), the decrease (Expand search), or decrease (Expand search)
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meat processing » event processing (Expand search), post processing (Expand search)
decrease meat » decreased mean (Expand search), decrease at (Expand search), decrease fear (Expand search)
decrease pain » decreases pain (Expand search), decrease in (Expand search), decreased brain (Expand search)
pain decrease » can decrease (Expand search), taping decrease (Expand search), strain decrease (Expand search)
decrease urea » decrease treg (Expand search), decrease burden (Expand search), decreases areas (Expand search)
urea decrease » urea increases (Expand search), the decrease (Expand search), or decrease (Expand search)
decrease not » decrease of (Expand search), decrease akt (Expand search), decrease at (Expand search)
not decrease » to decrease (Expand search), not increase (Expand search), and decrease (Expand search)
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“... térmico sobre as propriedades de painéis aglomerados produzidos com bagaço de cana-de-açúcar...”
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Master thesis
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“... de adesivo nas propriedades físico-mecânicas de painéis aglomerados com madeira de Pinus spp. O delineamento...”
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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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Microbial contamination of luncheon meat sliced and packaged at supermarkets in Porto Alegre, Brazil
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“...Luncheon meat...”Access document
Article
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“... decrease of L. monocytogenes. In the batches not inoculated with a commercial starter culture was observed...”
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“...Fermented meat products are part of the daily diet in rural areas of Portugal. Nevertheless...”
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“... variation whose limits were between 5,60:1 and 13,03: 1, so indicating a serious decrease of the product...”
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Article
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