Buscas alternativas:
meat processing » post processing (Expandir a busca)
decrease meat » decreased mean (Expandir a busca), decrease fear (Expandir a busca), decreased metal (Expandir a busca)
decrease or » decrease of (Expandir a busca), decrease pro (Expandir a busca), decrease toc (Expandir a busca)
or decrease » not decrease (Expandir a busca), to decrease (Expandir a busca), _ decrease (Expandir a busca)
decrease on » decrease in (Expandir a busca), decrease of (Expandir a busca), decrease and (Expandir a busca)
on decrease » on decreased (Expandir a busca), of decrease (Expandir a busca), and decrease (Expandir a busca)
decrease at » decrease akt (Expandir a busca), decrease and (Expandir a busca), decrease in (Expandir a busca)
at decrease » rate decrease (Expandir a busca), that decrease (Expandir a busca), and decrease (Expandir a busca)
meat processing » post processing (Expandir a busca)
decrease meat » decreased mean (Expandir a busca), decrease fear (Expandir a busca), decreased metal (Expandir a busca)
decrease or » decrease of (Expandir a busca), decrease pro (Expandir a busca), decrease toc (Expandir a busca)
or decrease » not decrease (Expandir a busca), to decrease (Expandir a busca), _ decrease (Expandir a busca)
decrease on » decrease in (Expandir a busca), decrease of (Expandir a busca), decrease and (Expandir a busca)
on decrease » on decreased (Expandir a busca), of decrease (Expandir a busca), and decrease (Expandir a busca)
decrease at » decrease akt (Expandir a busca), decrease and (Expandir a busca), decrease in (Expandir a busca)
at decrease » rate decrease (Expandir a busca), that decrease (Expandir a busca), and decrease (Expandir a busca)
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“... yellowness) in chicken breast meat was investigated. Before slaughtering, 25 broilers were selected and...”
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Artigo
2
Microbial contamination of luncheon meat sliced and packaged at supermarkets in Porto Alegre, Brazil
Assuntos:
“...Luncheon meat...”Acessar documento
Artigo
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“...Comminuted meat products, such as frankfurters, fresh ground sausages and hamburgers are exposed...”
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Artigo
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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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“... recovered as a biomass (microfiltration + centrifugation + lyophilization), resulting in a decrease...”
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“... the last years. However, during its processing, waste is generated that is hardly reused by the...”
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Trabalho de conclusão de curso
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“... and dried meat, that creates many varieties of composition. Among these variations, one of the most...”
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Trabalho de conclusão de curso
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“... sustainability and the production of quality meat, generating a healthy eating option. The food industries have...”
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Dissertação
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