Buscas alternativas:
decrease strain » increase strain (Expandir a busca), decreases pain (Expandir a busca), decreased brain (Expandir a busca)
strain decrease » strains increases (Expandir a busca), stress decreases (Expandir a busca)
decrease litter » increased litter (Expandir a busca), decrease after (Expandir a busca), decreases liver (Expandir a busca)
litter decrease » faster decrease (Expandir a busca), life decrease (Expandir a busca)
meat processing » event processing (Expandir a busca), post processing (Expandir a busca)
decrease meat » decreased mean (Expandir a busca), decrease at (Expandir a busca), decrease fear (Expandir a busca)
decreased to » decreased the (Expandir a busca), decreased tgf (Expandir a busca), decreased in (Expandir a busca)
decrease strain » increase strain (Expandir a busca), decreases pain (Expandir a busca), decreased brain (Expandir a busca)
strain decrease » strains increases (Expandir a busca), stress decreases (Expandir a busca)
decrease litter » increased litter (Expandir a busca), decrease after (Expandir a busca), decreases liver (Expandir a busca)
litter decrease » faster decrease (Expandir a busca), life decrease (Expandir a busca)
meat processing » event processing (Expandir a busca), post processing (Expandir a busca)
decrease meat » decreased mean (Expandir a busca), decrease at (Expandir a busca), decrease fear (Expandir a busca)
decreased to » decreased the (Expandir a busca), decreased tgf (Expandir a busca), decreased in (Expandir a busca)
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“...Comminuted meat products, such as frankfurters, fresh ground sausages and hamburgers are exposed...”
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Artigo
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“...The use of antimicrobials in poultry leaves residues in the litter, favoring the emergence...”
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Artigo
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“... the amount of Myoglobin from muscle, the bigger your quantity will be red meat. There was a decrease...”
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Trabalho de conclusão de curso
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“... raw meat to final product, S. aureus increased significantly in the meats throughout processing. While...”
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“...) in relation to basal diet. The intramuscular fat and protein content of meat decreased linearly (P<0.05) with...”
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Tese
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“...) in relation to basal diet. The intramuscular fat and protein content of meat decreased linearly (P<0.05) with...”
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Tese
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“... and dried meat, that creates many varieties of composition. Among these variations, one of the most...”
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Trabalho de conclusão de curso
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“... meat in the processing of a smoked sausage, and to determine its microbial, chemical, sensorial quality...”
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Dissertação
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