Search alternatives:
strain decreased » strain decrease (Expand search), strains decrease (Expand search), brain decreases (Expand search)
meat processing » event processing (Expand search), post processing (Expand search)
decrease strain » increase strain (Expand search), decreases pain (Expand search), decreased brain (Expand search)
decreased sperm » decreased sleep (Expand search)
sperm decrease » term decrease (Expand search), speed decrease (Expand search), speed decreases (Expand search)
decrease meat » decreased mean (Expand search), decrease at (Expand search), decrease fear (Expand search)
decrease to » decrease toc (Expand search), decreased to (Expand search), decrease the (Expand search)
strain decreased » strain decrease (Expand search), strains decrease (Expand search), brain decreases (Expand search)
meat processing » event processing (Expand search), post processing (Expand search)
decrease strain » increase strain (Expand search), decreases pain (Expand search), decreased brain (Expand search)
decreased sperm » decreased sleep (Expand search)
sperm decrease » term decrease (Expand search), speed decrease (Expand search), speed decreases (Expand search)
decrease meat » decreased mean (Expand search), decrease at (Expand search), decrease fear (Expand search)
decrease to » decrease toc (Expand search), decreased to (Expand search), decrease the (Expand search)
1
2
3
Microbial contamination of luncheon meat sliced and packaged at supermarkets in Porto Alegre, Brazil
Subjects:
“...Luncheon meat...”Access document
Article
4
5
6
7
“... yellowness) in chicken breast meat was investigated. Before slaughtering, 25 broilers were selected and...”
Access document
Access document
Article
8
9
10
11
12
13
“... acceptability (7.48-7.62), while the use of SEV meat produced a slight decrease (7.25; p < .05). Therefore...”
Access document (1)
Access document (2)
Access document (1)
Access document (2)
Article
14
“...Comminuted meat products, such as frankfurters, fresh ground sausages and hamburgers are exposed...”
Access document
Access document
Article
15
“... of sausages produced in Portugal, all of them are made from cut pork meat macerated with water, wine, salt...”
Access document
Access document
16
“...Fermented meat products are part of the daily diet in rural areas of Portugal. Nevertheless...”
Access document
Access document
17
18
“... variation whose limits were between 5,60:1 and 13,03: 1, so indicating a serious decrease of the product...”
Access document
Access document
Article
19
“..., indicated that along processing (i.e., decrease in pH and Aw), there was a tendency for both indicators...”
Access document
Access document
20