Mostrando 1 - 20 resultados de 114 para a busca '(( decrease skins decrease in decrease ) OR ( decrease and increase meat processing ))*', tempo de busca: 0,88s Refinar Resultados
1
Publicado em 2014
... on peroxidation, plasma and hepatic lipid profiles of female rats, as well as quantification and characterization...
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Artigo
6
Publicado em 2023
...-friendly processing method to decompose the circuits into constituent elements and recover the conductive...
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Artigo
7
Publicado em 2005
... of mastication, as well as linear increases on collagen levels (r=0.97 and 0.99, respectively) and decrease the...
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Artigo
9
Publicado em 2016
... and non-host environments, and is especially important in food processing settings. Because cross...
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11
Publicado em 2021
..., there was an increase in the lipid content (from 1.67 to 2.73 g/100 g) and TBARs (from 0.147 to 0.229...
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Artigo
13
Publicado em 2019
... yellowness) in chicken breast meat was investigated. Before slaughtering, 25 broilers were selected and...
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Artigo
14
Publicado em 2015
... L. monocytogenes. However during ripening step was verified an increase of the count of LAB and a concomitantly...
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15
Publicado em 2015
..., indicated that along processing (i.e., decrease in pH and Aw), there was a tendency for both indicators...
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