Buscas alternativas:
decrease rapidly » disease rapidly (Expandir a busca), decrease lipid (Expandir a busca)
rapidly decrease » rapid increase (Expandir a busca), brazil decrease (Expandir a busca), taping decrease (Expandir a busca)
beef processing » of processing (Expandir a busca)
decrease owing » decrease lodging (Expandir a busca), decrease during (Expandir a busca), decrease in (Expandir a busca)
owing decrease » taping decrease (Expandir a busca), will decrease (Expandir a busca), skins decrease (Expandir a busca)
decrease that » decrease the (Expandir a busca), decrease at (Expandir a busca), decrees that (Expandir a busca)
that decrease » that increase (Expandir a busca), that increases (Expandir a busca), not decrease (Expandir a busca)
decrease beef » decrease need (Expandir a busca), decreased bdnf (Expandir a busca), decrease of (Expandir a busca)
decrease rapidly » disease rapidly (Expandir a busca), decrease lipid (Expandir a busca)
rapidly decrease » rapid increase (Expandir a busca), brazil decrease (Expandir a busca), taping decrease (Expandir a busca)
beef processing » of processing (Expandir a busca)
decrease owing » decrease lodging (Expandir a busca), decrease during (Expandir a busca), decrease in (Expandir a busca)
owing decrease » taping decrease (Expandir a busca), will decrease (Expandir a busca), skins decrease (Expandir a busca)
decrease that » decrease the (Expandir a busca), decrease at (Expandir a busca), decrees that (Expandir a busca)
that decrease » that increase (Expandir a busca), that increases (Expandir a busca), not decrease (Expandir a busca)
decrease beef » decrease need (Expandir a busca), decreased bdnf (Expandir a busca), decrease of (Expandir a busca)
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“...The increase in the worldwide population reflects the expansion of beef cattle production and...”
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“...The increase in the worldwide population reflects the expansion of beef cattle production and...”
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Assuntos:
“...beef; moist ageing; texture, colour; sensory properties; MAP....”
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Artigo
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“...The aim of this work was to evaluate the effect of processing, storage, desalting and cooking...”
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Tese
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“...Contamination of foods caused by microorganisms occurs through their handling and or processing...”
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Dissertação
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“... peaks for the three samples indicated that OFCC1 and OFCC20 did not suffer a decrease in unsaturated...”
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Dissertação
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“... associated with freezing and cooling temperatures showed that the values of moisture, ash, pH, β-carotene and...”
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Dissertação
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