Buscas alternativas:
meat processing » event processing (Expandir a busca), post processing (Expandir a busca)
life decreased » life decreases (Expandir a busca), with decreased (Expandir a busca), is decreased (Expandir a busca)
decreased that » decreased the (Expandir a busca), decreased total (Expandir a busca), decreased heart (Expandir a busca)
decrease meat » decreased mean (Expandir a busca), decrease at (Expandir a busca), decrease fear (Expandir a busca)
decrease life » decrease liver (Expandir a busca), increase life (Expandir a busca), decreases liver (Expandir a busca)
that decrease » that increase (Expandir a busca), that increases (Expandir a busca), not decrease (Expandir a busca)
decrease or » decrease of (Expandir a busca), decrease on (Expandir a busca), decrease pro (Expandir a busca)
or decrease » of decrease (Expandir a busca), not decrease (Expandir a busca), to decrease (Expandir a busca)
meat processing » event processing (Expandir a busca), post processing (Expandir a busca)
life decreased » life decreases (Expandir a busca), with decreased (Expandir a busca), is decreased (Expandir a busca)
decreased that » decreased the (Expandir a busca), decreased total (Expandir a busca), decreased heart (Expandir a busca)
decrease meat » decreased mean (Expandir a busca), decrease at (Expandir a busca), decrease fear (Expandir a busca)
decrease life » decrease liver (Expandir a busca), increase life (Expandir a busca), decreases liver (Expandir a busca)
that decrease » that increase (Expandir a busca), that increases (Expandir a busca), not decrease (Expandir a busca)
decrease or » decrease of (Expandir a busca), decrease on (Expandir a busca), decrease pro (Expandir a busca)
or decrease » of decrease (Expandir a busca), not decrease (Expandir a busca), to decrease (Expandir a busca)
1
2
3
“... meat in the processing of a smoked sausage, and to determine its microbial, chemical, sensorial quality...”
Acessar documento
Acessar documento
Dissertação
4
“.... The pH (7.2) and the water activity (0.375) decreased during the shelf-life (p <0.05), reaching values...”
Acessar documento
Acessar documento
Tese
5