Search alternatives:
adhesion decrease » adhesin decreases (Expand search), lesions decrease (Expand search), abortion decrease (Expand search)
decrease adhesion » increases adhesion (Expand search), decrease asian (Expand search), decreases aggression (Expand search)
meat processing » post processing (Expand search)
decrease meat » decreased mean (Expand search), decrease at (Expand search), decrease fear (Expand search)
decrease pain » decreases pain (Expand search), decrease in (Expand search), decreased brain (Expand search)
pain decrease » can decrease (Expand search), strain decrease (Expand search), taping decrease (Expand search)
decrease or » decrease of (Expand search), decrease on (Expand search), decrease pro (Expand search)
or decrease » not decrease (Expand search), to decrease (Expand search), _ decrease (Expand search)
adhesion decrease » adhesin decreases (Expand search), lesions decrease (Expand search), abortion decrease (Expand search)
decrease adhesion » increases adhesion (Expand search), decrease asian (Expand search), decreases aggression (Expand search)
meat processing » post processing (Expand search)
decrease meat » decreased mean (Expand search), decrease at (Expand search), decrease fear (Expand search)
decrease pain » decreases pain (Expand search), decrease in (Expand search), decreased brain (Expand search)
pain decrease » can decrease (Expand search), strain decrease (Expand search), taping decrease (Expand search)
decrease or » decrease of (Expand search), decrease on (Expand search), decrease pro (Expand search)
or decrease » not decrease (Expand search), to decrease (Expand search), _ decrease (Expand search)
1
2
3
“... yellowness) in chicken breast meat was investigated. Before slaughtering, 25 broilers were selected and...”
Access document
Access document
Article
4
5
6
7
8
“... do tipo strand) de pinus e eucalipto, nas propriedades físico-mecânicas de painéis OSB. Partículas strands...”
Access document
Access document
Doctoral thesis
9
“...Comminuted meat products, such as frankfurters, fresh ground sausages and hamburgers are exposed...”
Access document
Access document
Article
10
Microbial contamination of luncheon meat sliced and packaged at supermarkets in Porto Alegre, Brazil
Subjects:
“...Luncheon meat...”Access document
Article
11
“... of sausages produced in Portugal, all of them are made from cut pork meat macerated with water, wine, salt...”
Access document
Access document
12
13
“..., indicated that along processing (i.e., decrease in pH and Aw), there was a tendency for both indicators...”
Access document
Access document
14
15
16
17
18
19
“... a decrease in the mechanical properties, especially the modulus of elasticity in the static bending and...”
Access document
Access document
Article
20