Buscas alternativas:
meat processing » event processing (Expandir a busca), post processing (Expandir a busca)
decrease skins » increase skin (Expandir a busca), decrease owing (Expandir a busca), decrease its (Expandir a busca)
skins decrease » statins decrease (Expandir a busca), soil decrease (Expandir a busca), lesions decrease (Expandir a busca)
increase meat » increases meat (Expandir a busca), increased heat (Expandir a busca), increase wheat (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease of (Expandir a busca), decrease the (Expandir a busca)
and increase » and increases (Expandir a busca), and increased (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
meat processing » event processing (Expandir a busca), post processing (Expandir a busca)
decrease skins » increase skin (Expandir a busca), decrease owing (Expandir a busca), decrease its (Expandir a busca)
skins decrease » statins decrease (Expandir a busca), soil decrease (Expandir a busca), lesions decrease (Expandir a busca)
increase meat » increases meat (Expandir a busca), increased heat (Expandir a busca), increase wheat (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease of (Expandir a busca), decrease the (Expandir a busca)
and increase » and increases (Expandir a busca), and increased (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
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“... on peroxidation, plasma and hepatic lipid profiles of female rats, as well as quantification and characterization...”
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Artigo
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“...-friendly processing method to decompose the circuits into constituent elements and recover the conductive...”
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Artigo
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“... 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
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“... and non-host environments, and is especially important in food processing settings. Because cross...”
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“..., 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
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“... yellowness) in chicken breast meat was investigated. Before slaughtering, 25 broilers were selected and...”
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Artigo
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“... L. monocytogenes. However during ripening step was verified an increase of the count of LAB and a concomitantly...”
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“..., indicated that along processing (i.e., decrease in pH and Aw), there was a tendency for both indicators...”
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