Mostrando 1 - 20 resultados de 370 para a busca '(( decrease of decrease meat processing ) OR ( decrease _ decrease owing decrease ))*', tempo de busca: 0,71s Refinar Resultados
3
Publicado em 2013
... impair antioxidant defense owing to its involvement in the activation of sodium reabsorption to lead...
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6
Publicado em 2014
... of the nucleonic component decreases with the temperature and increases with the nucleon chemical...
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7
Publicado em 2014
... of the nucleonic component decreases with the temperature and increases with the nucleon chemical...
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Artigo
9
Publicado em 2019
... yellowness) in chicken breast meat was investigated. Before slaughtering, 25 broilers were selected and...
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14
Publicado em 1980
... variation whose limits were between 5,60:1 and 13,03: 1, so indicating a serious decrease of the product...
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15
Publicado em 2005
...Comminuted meat products, such as frankfurters, fresh ground sausages and hamburgers are exposed...
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17
Publicado em 2021
... acceptability (7.48-7.62), while the use of SEV meat produced a slight decrease (7.25; p < .05). Therefore...
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Artigo
20
Publicado em 2015
... of sausages produced in Portugal, all of them are made from cut pork meat macerated with water, wine, salt...
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