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statins decrease » statins increase (Expandir a busca), skins decrease (Expandir a busca), strain decrease (Expandir a busca)
decrease statins » disease statins (Expandir a busca)
pork processing » cork processing (Expandir a busca), rock processing (Expandir a busca), export processing (Expandir a busca)
decrease pork » decrease work (Expandir a busca), decrease or (Expandir a busca), decrease pro (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
food decrease » food decreases (Expandir a busca), foods decreases (Expandir a busca), flow decrease (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease the (Expandir a busca)
Mostrando 1 - 20 resultados de 37 para a busca '(( decrease to decrease pork processing ) OR ( decrease statins decrease food decrease ))*', tempo de busca: 0,98s Refinar Resultados
4
Publicado em 2013
“...The present study was carried out to evaluate the effect of statins associated with physical...”
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Artigo
5
Publicado em 2013
“... agrifood system of pork. The research is qualitative and takes on the exploratory descriptive method...”
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Artigo
7
Publicado em 2015
“... of sausages produced in Portugal, all of them are made from cut pork meat macerated with water, wine, salt...”
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8
Publicado em 2015
“..., indicated that along processing (i.e., decrease in pH and Aw), there was a tendency for both indicators...”
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11
Publicado em 2022
Assuntos: “...Research Subject Categories::TECHNOLOGY::Chemical engineering::Food technology...”
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12
Publicado em 2013
“...The present study was carried out to evaluate the effect of statins associated with physical...”
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Artigo
13
por Ramella
Publicado em 2023
“... in the present study, dry-cured deer loin showed during the processing a decrease in the colour...”
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Tese
14
Publicado em 2005
“... products because of their technological benefits, with reduced processing costs, although they are...”
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Artigo
18
Publicado em 2019
“... products, resulting in a reduction in the loss of liquid residue of pork protein during food processing...”
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