Search alternatives:
decrease burden » disease burden (Expand search), decrease further (Expand search)
pork processing » cork processing (Expand search), rock processing (Expand search), export processing (Expand search)
burden decrease » burden disease (Expand search), urea decrease (Expand search), burgers decreases (Expand search)
decrease pork » decrease work (Expand search), decrease or (Expand search), decrease pro (Expand search)
decrease the » decreases the (Expand search), decrease in (Expand search), decrease of (Expand search)
the decrease » to decrease (Expand search), and decrease (Expand search)
decrease akt » decrease at (Expand search), decrease and (Expand search), decrease after (Expand search)
akt decrease » and decrease (Expand search), not decrease (Expand search), any decrease (Expand search)
Showing 1 - 20 results of 44 for search '(( decrease the decrease pork processing ) OR ( decrease akt decrease burden decrease ))*', query time: 1.00s Refine Results
4
Published 2013
“... agrifood system of pork. The research is qualitative and takes on the exploratory descriptive method...”
Access document
Article
6
Published 2015
“... drying of sausages, L. monocytogenes tends to decrease considerably. However, despite the various hurdles...”
Access document
7
Published 2015
“... characteristics of the batter/sausage along processing of Linguica. Microbiological surveys following a batch...”
Access document
11
by Ramella
Published 2023
“... in the present study, dry-cured deer loin showed during the processing a decrease in the colour...”
Access document
Doctoral thesis
12
Published 2005
“... products because of their technological benefits, with reduced processing costs, although they are...”
Access document
Article
13
Published 2019
“... específico desse complexo. Sabendo-se que a via mTOR se conecta com a via PI3K pela quinase AKT, formulamos...”
Access document
Doctoral thesis
14
Published 2020
“... oil with a high content of linolenic acid. A decrease of the hardness and adhesivity was verified...”
Access document
Article
15
Published 2014
“... compounds in carcass fat and accumulation decrease of pheromones. More than two thirds of the pork produced...”
Access document
Doctoral thesis
16
Published 2019
“... products, resulting in a reduction in the loss of liquid residue of pork protein during food processing...”
Access document
Bachelor thesis
Export CSV Export RIS