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meat processing » post processing (Expand search)
after decrease » faster decrease (Expand search), after deceased (Expand search), litter decrease (Expand search)
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decrease meat » decreased mean (Expand search), decrease at (Expand search), decrease fear (Expand search)
decrease toc » decrease of (Expand search), decrease the (Expand search), decreased to (Expand search)
toc decrease » the decrease (Expand search), not decrease (Expand search), or decrease (Expand search)
decrease to » decreased to (Expand search), decrease the (Expand search), decrease pro (Expand search)
meat processing » post processing (Expand search)
after decrease » faster decrease (Expand search), after deceased (Expand search), litter decrease (Expand search)
decrease after » increase after (Expand search), disease after (Expand search)
decrease meat » decreased mean (Expand search), decrease at (Expand search), decrease fear (Expand search)
decrease toc » decrease of (Expand search), decrease the (Expand search), decreased to (Expand search)
toc decrease » the decrease (Expand search), not decrease (Expand search), or decrease (Expand search)
decrease to » decreased to (Expand search), decrease the (Expand search), decrease pro (Expand search)
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“... profitability concept discussed at Theory of Construction (TOC), in which the gain is defined as the index...”
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Master thesis
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“... pela capacidade de ver, ouvir e tocar os pacientes. Esse comportamento mostra a necessidade de fortalecer...”
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Article
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“... yellowness) in chicken breast meat was investigated. Before slaughtering, 25 broilers were selected and...”
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Article
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“...O Transtorno Obsessivo-Compulsivo (TOC) consiste em uma doença crônica caracterizada pela presença...”
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Master thesis
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“.... Also indicates a decrease in the interest of the athlete in the school when the signing of the first...”
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Master thesis
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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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“... batch, samples of raw meat (n=3), batter before maceration (n=3), batter after 3- or 4-day maceration...”
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