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meat processing » event processing (Expand search), post processing (Expand search)
decrease owing » decrease lodging (Expand search), decrease during (Expand search), decrease in (Expand search)
owing decrease » taping decrease (Expand search), will decrease (Expand search), skins decrease (Expand search)
decrease meat » decreased mean (Expand search), decrease at (Expand search), decrease fear (Expand search)
decrease its » decreases its (Expand search), decrease with (Expand search), decrease in (Expand search)
its decrease » with decrease (Expand search), nts decreases (Expand search), its increase (Expand search)
decrease to » decreased to (Expand search), decrease toc (Expand search), decrease the (Expand search)
meat processing » event processing (Expand search), post processing (Expand search)
decrease owing » decrease lodging (Expand search), decrease during (Expand search), decrease in (Expand search)
owing decrease » taping decrease (Expand search), will decrease (Expand search), skins decrease (Expand search)
decrease meat » decreased mean (Expand search), decrease at (Expand search), decrease fear (Expand search)
decrease its » decreases its (Expand search), decrease with (Expand search), decrease in (Expand search)
its decrease » with decrease (Expand search), nts decreases (Expand search), its increase (Expand search)
decrease to » decreased to (Expand search), decrease toc (Expand search), decrease the (Expand search)
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“... impair antioxidant defense owing to its involvement in the activation of sodium reabsorption to lead...”
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2
“... of the nucleonic component decreases with the temperature and increases with the nucleon chemical...”
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“... of the nucleonic component decreases with the temperature and increases with the nucleon chemical...”
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Microbial contamination of luncheon meat sliced and packaged at supermarkets in Porto Alegre, Brazil
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“...Luncheon meat...”Access document
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“... yellowness) in chicken breast meat was investigated. Before slaughtering, 25 broilers were selected and...”
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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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“...Comminuted meat products, such as frankfurters, fresh ground sausages and hamburgers are exposed...”
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18
“... of sausages produced in Portugal, all of them are made from cut pork meat macerated with water, wine, salt...”
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19
“...Fermented meat products are part of the daily diet in rural areas of Portugal. Nevertheless...”
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20
“... variation whose limits were between 5,60:1 and 13,03: 1, so indicating a serious decrease of the product...”
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