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decrease response » decreased response (Expandir a busca), increases response (Expandir a busca), increased response (Expandir a busca)
response decrease » response defense (Expandir a busca)
pork processing » cork processing (Expandir a busca), rock processing (Expandir a busca), export processing (Expandir a busca)
decrease skins » decrease in (Expandir a busca), increase skin (Expandir a busca), decrease owing (Expandir a busca)
skins decrease » statins decrease (Expandir a busca), lesions decrease (Expandir a busca)
decrease pork » decrease work (Expandir a busca), decrease or (Expandir a busca), decrease pro (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
Mostrando 1 - 20 resultados de 35 para a busca '(( decrease skins decrease response decrease ) OR ( decrease and decrease pork processing ))*', tempo de busca: 0,78s Refinar Resultados
4
Publicado em 2013
“... agrifood system of pork. The research is qualitative and takes on the exploratory descriptive method...”
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Artigo
5
Publicado em 2015
“... a decrease of L. monocytogenes of 1 log10/g at 10ºC and 1,57log10/g at 18ºC of ripening temperature. The...”
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6
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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8
Publicado em 2014
“... glass/epoxy skins and balsa wood core were studied. Afterwards, the influence of the core...”
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Artigo
11
Publicado em 2005
“... batter, Lyoner sausage and canned emulsion. Beef meat, pork backfat and ice quantities were balanced...”
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Artigo
12
por Ramella
Publicado em 2023
“...2 , and 5% MgCl2 (SMII). At the end of processing, cecinas were analysed. Concerning the results obtained...”
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Tese
13
Publicado em 2020
“... oil with a high content of linolenic acid. A decrease of the hardness and adhesivity was verified...”
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Artigo
14
Publicado em 2014
“... compounds in carcass fat and accumulation decrease of pheromones. More than two thirds of the pork produced...”
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Tese
17
Publicado em 2019
“... the performance of cooked sausage and bologna processing in a food industry located in the region...”
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Trabalho de conclusão de curso
20
Publicado em 2019
“...The pork processing industries have been committed to the role of requiring carcasses with a high...”
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Trabalho de conclusão de curso
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