Buscas alternativas:
meat processing » post processing (Expandir a busca)
decrease faster » decrease after (Expandir a busca), decrease further (Expandir a busca), decreased after (Expandir a busca)
faster decrease » rate decrease (Expandir a busca)
decrease meat » decreased mean (Expandir a busca), decrease at (Expandir a busca), decrease fear (Expandir a busca)
decrease pro » decrease food (Expandir a busca), decrease treg (Expandir a busca), decrease in (Expandir a busca)
pro decrease » to decrease (Expandir a busca), price decrease (Expandir a busca), term decrease (Expandir a busca)
decrease or » decrease of (Expandir a busca), decrease on (Expandir a busca), decrease toc (Expandir a busca)
or decrease » not decrease (Expandir a busca), to decrease (Expandir a busca), _ decrease (Expandir a busca)
meat processing » post processing (Expandir a busca)
decrease faster » decrease after (Expandir a busca), decrease further (Expandir a busca), decreased after (Expandir a busca)
faster decrease » rate decrease (Expandir a busca)
decrease meat » decreased mean (Expandir a busca), decrease at (Expandir a busca), decrease fear (Expandir a busca)
decrease pro » decrease food (Expandir a busca), decrease treg (Expandir a busca), decrease in (Expandir a busca)
pro decrease » to decrease (Expandir a busca), price decrease (Expandir a busca), term decrease (Expandir a busca)
decrease or » decrease of (Expandir a busca), decrease on (Expandir a busca), decrease toc (Expandir a busca)
or decrease » not decrease (Expandir a busca), to decrease (Expandir a busca), _ decrease (Expandir a busca)
1
“...-2 led to massive decrease in lung ACE2 levels at 3 days post-infection (dpi) in treated and untreated...”
Acessar documento (1)
Acessar documento (2)
Acessar documento (1)
Acessar documento (2)
Artigo
2
3
4
5
“... yellowness) in chicken breast meat was investigated. Before slaughtering, 25 broilers were selected and...”
Acessar documento
Acessar documento
Artigo
6
7
8
“...Comminuted meat products, such as frankfurters, fresh ground sausages and hamburgers are exposed...”
Acessar documento
Acessar documento
Artigo
9
Microbial contamination of luncheon meat sliced and packaged at supermarkets in Porto Alegre, Brazil
Assuntos:
“...Luncheon meat...”Acessar documento
Artigo
10
“... of sausages produced in Portugal, all of them are made from cut pork meat macerated with water, wine, salt...”
Acessar documento
Acessar documento
11
12
“..., indicated that along processing (i.e., decrease in pH and Aw), there was a tendency for both indicators...”
Acessar documento
Acessar documento
13
“... redox. Assim, o HOOU pode ser o responsável pelos efeitos pró-oxidantes e pró-inflamatórios do ácido...”
Acessar documento
Acessar documento
Tese
14
15
16
17
18
19
20