Buscas alternativas:
decrease processes » disease processes (Expandir a busca), decay processes (Expandir a busca), increase process (Expandir a busca)
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
decrease meat » decreased mean (Expandir a busca), decrease at (Expandir a busca), decrease fear (Expandir a busca)
decrease or » decrease on (Expandir a busca), decrease toc (Expandir a busca), decrease pro (Expandir a busca)
or decrease » not decrease (Expandir a busca), to decrease (Expandir a busca), _ decrease (Expandir a busca)
decrease of » decrease in (Expandir a busca)
of decrease » not decrease (Expandir a busca), to decrease (Expandir a busca), _ decrease (Expandir a busca)
meat after » heart after (Expandir a busca), react after (Expandir a busca), test after (Expandir a busca)
decrease processes » disease processes (Expandir a busca), decay processes (Expandir a busca), increase process (Expandir a busca)
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
decrease meat » decreased mean (Expandir a busca), decrease at (Expandir a busca), decrease fear (Expandir a busca)
decrease or » decrease on (Expandir a busca), decrease toc (Expandir a busca), decrease pro (Expandir a busca)
or decrease » not decrease (Expandir a busca), to decrease (Expandir a busca), _ decrease (Expandir a busca)
decrease of » decrease in (Expandir a busca)
of decrease » not decrease (Expandir a busca), to decrease (Expandir a busca), _ decrease (Expandir a busca)
meat after » heart after (Expandir a busca), react after (Expandir a busca), test after (Expandir a busca)
2
“... of sausages produced in Portugal, all of them are made from cut pork meat macerated with water, wine, salt...”
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3
4
“... of sausages produced in Portugal, all of them are made from cut pork meat macerated with water, wine, salt...”
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5
6
“... batch, samples of raw meat (n=3), batter before maceration (n=3), batter after 3- or 4-day maceration...”
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7
“...-economically important for meat production systems (e.g. feed cost to produce high quality protein) and...”
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Tese
8
“... partially, the postnatal body composition, influencing the final meat quality. Therefore, it is important...”
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Tese
9
10
11
12
13
14
15
16
17
18