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Showing 1 - 20 results of 285 for search '(( decrease of decrease owing decrease ) OR ( decrease the decrease sausage processing ))*', query time: 0.73s Refine Results
1
Published 2013
“... impair antioxidant defense owing to its involvement in the activation of sodium reabsorption to lead...”
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4
Published 2011
“..., naturally-fermented meat sausages, produced in the North of Portugal and generally in kitchens of small...”
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9
Published 2019
“...The Italian-Type Sausage produced in Brazil is predominantly obtained from swine meat, with...”
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11
Published 2014
“... of the nucleonic component decreases with the temperature and increases with the nucleon chemical...”
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12
Published 2014
“... of the nucleonic component decreases with the temperature and increases with the nucleon chemical...”
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13
Published 2021
“... at Day 0 and from 0.387 to 0.472 mg MDA/kg at 56 days of storage), and a decrease in the hardness...”
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