Buscas alternativas:
decreases taping » decreases weaning (Expandir a busca), decreases healing (Expandir a busca), decreases pain (Expandir a busca)
meat processing » event processing (Expandir a busca), post processing (Expandir a busca)
cells decreases » cells increases (Expandir a busca), cells increase (Expandir a busca)
taping decrease » training decreases (Expandir a busca)
decrease their » decrease the (Expandir a busca), increase their (Expandir a busca), decreases the (Expandir a busca)
their decrease » the decrease (Expandir a busca), their disease (Expandir a busca), the decreased (Expandir a busca)
decrease cells » decrease cell (Expandir a busca), decreases cell (Expandir a busca), decrease costs (Expandir a busca)
decrease meat » decreased mean (Expandir a busca), decrease at (Expandir a busca), decrease fear (Expandir a busca)
decreases taping » decreases weaning (Expandir a busca), decreases healing (Expandir a busca), decreases pain (Expandir a busca)
meat processing » event processing (Expandir a busca), post processing (Expandir a busca)
cells decreases » cells increases (Expandir a busca), cells increase (Expandir a busca)
taping decrease » training decreases (Expandir a busca)
decrease their » decrease the (Expandir a busca), increase their (Expandir a busca), decreases the (Expandir a busca)
their decrease » the decrease (Expandir a busca), their disease (Expandir a busca), the decreased (Expandir a busca)
decrease cells » decrease cell (Expandir a busca), decreases cell (Expandir a busca), decrease costs (Expandir a busca)
decrease meat » decreased mean (Expandir a busca), decrease at (Expandir a busca), decrease fear (Expandir a busca)
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“... conditions of the skin. In this context, it has been demonstrated that Kinesio Taping (KT) accelerates the...”
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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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“... for 9 days at 4 °C, and analyzed every 3 days. The results showed a pH decrease during nighttime holding...”
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“...Fermented meat products are part of the daily diet in rural areas of Portugal. Nevertheless...”
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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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“... to fraud by the abusive use of protein extensors of the types collagen and soy proteins, used in meat...”
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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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“... drying of sausages, L. monocytogenes tends to decrease considerably. However, despite the various hurdles...”
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“... characteristics of the batter/sausage along processing of Linguica. Microbiological surveys following a batch...”
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