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meat processing » event processing (Expand search), post processing (Expand search)
increase their » increase the (Expand search), increases the (Expand search), increased the (Expand search)
their decrease » the decrease (Expand search), their disease (Expand search), the decreased (Expand search)
decrease meat » decreased mean (Expand search), decrease at (Expand search), decrease fear (Expand search)
decrease on » decrease in (Expand search), decrease of (Expand search), decrease and (Expand search)
on decrease » on decreased (Expand search), of decrease (Expand search), and decrease (Expand search)
decrease or » decrease of (Expand search), decrease pro (Expand search), decrease toc (Expand search)
or decrease » of decrease (Expand search), not decrease (Expand search), to decrease (Expand search)
meat processing » event processing (Expand search), post processing (Expand search)
increase their » increase the (Expand search), increases the (Expand search), increased the (Expand search)
their decrease » the decrease (Expand search), their disease (Expand search), the decreased (Expand search)
decrease meat » decreased mean (Expand search), decrease at (Expand search), decrease fear (Expand search)
decrease on » decrease in (Expand search), decrease of (Expand search), decrease and (Expand search)
on decrease » on decreased (Expand search), of decrease (Expand search), and decrease (Expand search)
decrease or » decrease of (Expand search), decrease pro (Expand search), decrease toc (Expand search)
or decrease » of decrease (Expand search), not decrease (Expand search), to decrease (Expand search)
1
“... for 9 days at 4 °C, and analyzed every 3 days. The results showed a pH decrease during nighttime holding...”
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Article
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“... of mastication, as well as linear increases on collagen levels (r=0.97 and 0.99, respectively) and decrease the...”
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Article
4
“... drying of sausages, L. monocytogenes tends to decrease considerably. However, despite the various hurdles...”
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5
“... characteristics of the batter/sausage along processing of Linguica. Microbiological surveys following a batch...”
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12
“... cultured tilapias (0, 175, 350, 700 or 1400 mg/kg, 80 days) providing increases on the redness well...”
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“... different times intervals allowed increase the moisture and decrease the intensity of the red color and...”
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Bachelor thesis
16
“... 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
17
“... by Brazilian legislation. hams. Meat products obtained an increase in the proportion of monounsaturated and...”
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Master thesis
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