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pork processing » cork processing (Expand search), rock processing (Expand search), export processing (Expand search)
decrease pork » decrease work (Expand search), decrease or (Expand search), decrease pro (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 akt » decrease at (Expand search), decrease and (Expand search), decrease after (Expand search)
akt decrease » and decrease (Expand search), not decrease (Expand search), any decrease (Expand search)
decrease on » decrease in (Expand search), decrease of (Expand search), decrease or (Expand search)
on decrease » on decreased (Expand search), of decrease (Expand search), or decrease (Expand search)
Showing 1 - 20 results of 44 for search '(( decrease on decrease pork processing ) OR ( decrease pain decrease akt decrease ))*', query time: 0.90s Refine Results
2
Published 2013
“... agrifood system of pork. The research is qualitative and takes on the exploratory descriptive method...”
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Article
3
Published 2015
“... of sausages produced in Portugal, all of them are made from cut pork meat macerated with water, wine, salt...”
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4
Published 2015
“..., indicated that along processing (i.e., decrease in pH and Aw), there was a tendency for both indicators...”
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9
Published 2007
“... espinal lombossacral de ratos, bem como a ativação da Akt. Os animais foram dividos nos grupos denervado...”
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Doctoral thesis
10
by Ramella
Published 2023
“... in the present study, dry-cured deer loin showed during the processing a decrease in the colour...”
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Doctoral thesis
11
Published 2005
“... products because of their technological benefits, with reduced processing costs, although they are...”
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Article
12
Published 2020
“... in a relevant growth position. Considering that, our goal was to develop, under semi-industrial processing...”
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Article
13
Published 2019
“... products, resulting in a reduction in the loss of liquid residue of pork protein during food processing...”
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Bachelor thesis
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