Buscas alternativas:
lodging decrease » logging decreases (Expandir a busca), loading decreased (Expandir a busca), taping decrease (Expandir a busca)
decrease lodging » decrease owing (Expandir a busca), decrease during (Expandir a busca), decrease walking (Expandir a busca)
meat processing » post processing (Expandir a busca)
decrease meat » decreased mean (Expandir a busca), decrease at (Expandir a busca), decrease fear (Expandir a busca)
decrease low » decreases low (Expandir a busca), decreases flow (Expandir a busca), decrease of (Expandir a busca)
low decrease » flow decrease (Expandir a busca), loss decrease (Expandir a busca), not decrease (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease the (Expandir a busca)
lodging decrease » logging decreases (Expandir a busca), loading decreased (Expandir a busca), taping decrease (Expandir a busca)
decrease lodging » decrease owing (Expandir a busca), decrease during (Expandir a busca), decrease walking (Expandir a busca)
meat processing » post processing (Expandir a busca)
decrease meat » decreased mean (Expandir a busca), decrease at (Expandir a busca), decrease fear (Expandir a busca)
decrease low » decreases low (Expandir a busca), decreases flow (Expandir a busca), decrease of (Expandir a busca)
low decrease » flow decrease (Expandir a busca), loss decrease (Expandir a busca), not decrease (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease the (Expandir a busca)
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Microbial contamination of luncheon meat sliced and packaged at supermarkets in Porto Alegre, Brazil
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“...Luncheon meat...”Acessar documento
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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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“... in collagen (r=0.986) and fat, and decrease in moisture, ash, pH and red color values, causing lower product...”
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“... of sausages produced in Portugal, all of them are made from cut pork meat macerated with water, wine, salt...”
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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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