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logging decreases » loading decreased (Expand search), ageing decreases (Expand search), leaching decreases (Expand search)
decrease logging » decrease lodging (Expand search), decrease flooding (Expand search), decrease owing (Expand search)
pork processing » cork processing (Expand search), rock processing (Expand search), export processing (Expand search)
decrease pork » decrease work (Expand search), decrease pro (Expand search), decrease or (Expand search)
decrease low » decreases low (Expand search), decreases flow (Expand search), decrease toc (Expand search)
low decrease » flow decrease (Expand search), loss decrease (Expand search), to decrease (Expand search)
decrease of » decrease in (Expand search)
of decrease » or decrease (Expand search), not decrease (Expand search), to decrease (Expand search)
logging decreases » loading decreased (Expand search), ageing decreases (Expand search), leaching decreases (Expand search)
decrease logging » decrease lodging (Expand search), decrease flooding (Expand search), decrease owing (Expand search)
pork processing » cork processing (Expand search), rock processing (Expand search), export processing (Expand search)
decrease pork » decrease work (Expand search), decrease pro (Expand search), decrease or (Expand search)
decrease low » decreases low (Expand search), decreases flow (Expand search), decrease toc (Expand search)
low decrease » flow decrease (Expand search), loss decrease (Expand search), to decrease (Expand search)
decrease of » decrease in (Expand search)
of decrease » or decrease (Expand search), not decrease (Expand search), to decrease (Expand search)
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“... agrifood system of pork. The research is qualitative and takes on the exploratory descriptive method...”
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Article
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“... costs. The terrain slope was classified as flat, wavy and rough and the plantation was divided into low...”
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Article
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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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“..., indicated that along processing (i.e., decrease in pH and Aw), there was a tendency for both indicators...”
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“... in collagen (r=0.986) and fat, and decrease in moisture, ash, pH and red color values, causing lower product...”
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Article
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“... in the present study, dry-cured deer loin showed during the processing a decrease in the colour...”
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Doctoral thesis