Buscas alternativas:
stress decreases » stress increases (Expandir a busca)
decreases litter » decrease litter (Expandir a busca), decreases liver (Expandir a busca), decreases water (Expandir a busca)
decrease stress » decreases stress (Expandir a busca), increase stress (Expandir a busca), decrease treg (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)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease the (Expandir a busca)
stress decreases » stress increases (Expandir a busca)
decreases litter » decrease litter (Expandir a busca), decreases liver (Expandir a busca), decreases water (Expandir a busca)
decrease stress » decreases stress (Expandir a busca), increase stress (Expandir a busca), decrease treg (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)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease the (Expandir a busca)
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Microbial contamination of luncheon meat sliced and packaged at supermarkets in Porto Alegre, Brazil
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“...Luncheon meat...”Acessar documento
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“...-slaughter stress factor that affects meat quality. Based on these observations, it is recommended...”
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“... acceptability (7.48-7.62), while the use of SEV meat produced a slight decrease (7.25; p < .05). Therefore...”
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Artigo
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“..., T3 levels decrease and T4 levels increase. The temperatures of the broilers and litter increase as the...”
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Tese
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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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“... of sausages produced in Portugal, all of them are made from cut pork meat macerated with water, wine, salt...”
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