Buscas alternativas:
meat processing » event processing (Expandir a busca), post processing (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 meat » decreased mean (Expandir a busca), decrease at (Expandir a busca), decrease fear (Expandir a busca)
decrease risk » decreased risk (Expandir a busca), increase risk (Expandir a busca), decrease in (Expandir a busca)
risk increase » diet increase (Expandir a busca)
increase pain » increase grain (Expandir a busca), increased gain (Expandir a busca), increase pten (Expandir a busca)
pain decrease » can decrease (Expandir a busca), taping decrease (Expandir a busca), brain decreases (Expandir a busca)
meat processing » event processing (Expandir a busca), post processing (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 meat » decreased mean (Expandir a busca), decrease at (Expandir a busca), decrease fear (Expandir a busca)
decrease risk » decreased risk (Expandir a busca), increase risk (Expandir a busca), decrease in (Expandir a busca)
risk increase » diet increase (Expandir a busca)
increase pain » increase grain (Expandir a busca), increased gain (Expandir a busca), increase pten (Expandir a busca)
pain decrease » can decrease (Expandir a busca), taping decrease (Expandir a busca), brain decreases (Expandir a busca)
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“.... Thus, the reduced analgesia may impair the defensive ability of prey and increase their predation risk...”
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“...-slaughter stress factor that affects meat quality. Based on these observations, it is recommended...”
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Management of low back pain in Portugal : a novel approach to reduce patients' persistent disability
Assuntos:
“...low back pain...”Acessar documento
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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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Microbial contamination of luncheon meat sliced and packaged at supermarkets in Porto Alegre, Brazil
Assuntos:
“...Luncheon meat...”Acessar documento
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“... of variance revealed that EIMS decreased daily pain scores by -73.02% [95% confidence interval (CI) = -95.28...”
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“...10/g at 10ºC and 2,24log10/g at 18ºC). This study points out the fact that the decrease of L. monocytogenes...”
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“... might decrease the quality of the product. It must be highlighted that microorganisms, such...”
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“... variation whose limits were between 5,60:1 and 13,03: 1, so indicating a serious decrease of the product...”
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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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