Buscas alternativas:
sausage processing » language processing (Expandir a busca), image processing (Expandir a busca), bauxite processing (Expandir a busca)
decrease sausage » decreases storage (Expandir a busca), breast sausage (Expandir a busca), decrease age (Expandir a busca)
decrease taping » decrease walking (Expandir a busca), decrease during (Expandir a busca), decrease owing (Expandir a busca)
taping decrease » training decreases (Expandir a busca)
decreased il » decreased in (Expandir a busca), increased il (Expandir a busca), decreased by (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease the (Expandir a busca)
il decrease » l decrease (Expandir a busca), will decrease (Expandir a busca), oil decreases (Expandir a busca)
sausage processing » language processing (Expandir a busca), image processing (Expandir a busca), bauxite processing (Expandir a busca)
decrease sausage » decreases storage (Expandir a busca), breast sausage (Expandir a busca), decrease age (Expandir a busca)
decrease taping » decrease walking (Expandir a busca), decrease during (Expandir a busca), decrease owing (Expandir a busca)
taping decrease » training decreases (Expandir a busca)
decreased il » decreased in (Expandir a busca), increased il (Expandir a busca), decreased by (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease the (Expandir a busca)
il decrease » l decrease (Expandir a busca), will decrease (Expandir a busca), oil decreases (Expandir a busca)
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“..., naturally-fermented meat sausages, produced in the North of Portugal and generally in kitchens of small...”
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“...The Italian-Type Sausage produced in Brazil is predominantly obtained from swine meat, with...”
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“... muscles. This study was aimed to develop a cooked sausage made from turkey breast meat with different...”
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“.... 3- Physic-chemical and microbial characterization of "Paio" sausages along the different processing steps...”
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“...Comminuted meat products, such as frankfurters, fresh ground sausages and hamburgers are exposed...”
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“... in the western region of Paraná, during 5 days in a row of processing sausage, it was collected samples...”
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