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meat processing » post processing (Expand search)
decrease treg » decrease the (Expand search), decrease their (Expand search)
treg decrease » the decrease (Expand search), urea decrease (Expand search), drugs decrease (Expand search)
decrease meat » decreased mean (Expand search), decrease at (Expand search), decrease fear (Expand search)
decrease any » decrease and (Expand search), decreases and (Expand search), decreased and (Expand search)
any decrease » and decrease (Expand search), can decrease (Expand search), may decrease (Expand search)
in decrease » in decreased (Expand search), on decrease (Expand search), pain decrease (Expand search)
meat processing » post processing (Expand search)
decrease treg » decrease the (Expand search), decrease their (Expand search)
treg decrease » the decrease (Expand search), urea decrease (Expand search), drugs decrease (Expand search)
decrease meat » decreased mean (Expand search), decrease at (Expand search), decrease fear (Expand search)
decrease any » decrease and (Expand search), decreases and (Expand search), decreased and (Expand search)
any decrease » and decrease (Expand search), can decrease (Expand search), may decrease (Expand search)
in decrease » in decreased (Expand search), on decrease (Expand search), pain decrease (Expand search)
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“... os linfócitos Treg CD4+ e CD8+ periféricos, tanto ex vivo, quanto em resposta ao M. leprae (ML), de 12 pacientes...”
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Master thesis
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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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Microbial contamination of luncheon meat sliced and packaged at supermarkets in Porto Alegre, Brazil
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“...Luncheon meat...”Access document
Article
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“...Comminuted meat products, such as frankfurters, fresh ground sausages and hamburgers are exposed...”
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Article
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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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Article
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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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Article
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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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