Buscas alternativas:
decrease during » increase during (Expandir a busca), increases during (Expandir a busca), increased during (Expandir a busca)
meat processing » event processing (Expandir a busca), post processing (Expandir a busca)
during disease » urine disease (Expandir a busca), ring disease (Expandir a busca), using disease (Expandir a busca)
decrease with » decreases with (Expandir a busca), increase with (Expandir a busca), decrease in (Expandir a busca)
with decrease » with decreased (Expandir a busca), with deceased (Expandir a busca), with increase (Expandir a busca)
decrease meat » decreased mean (Expandir a busca), decrease at (Expandir a busca), decrease fear (Expandir a busca)
treg decrease » the decrease (Expandir a busca), urea decrease (Expandir a busca), drugs decrease (Expandir a busca)
disease treg » disease three (Expandir a busca), disease the (Expandir a busca), disease ten (Expandir a busca)
decrease during » increase during (Expandir a busca), increases during (Expandir a busca), increased during (Expandir a busca)
meat processing » event processing (Expandir a busca), post processing (Expandir a busca)
during disease » urine disease (Expandir a busca), ring disease (Expandir a busca), using disease (Expandir a busca)
decrease with » decreases with (Expandir a busca), increase with (Expandir a busca), decrease in (Expandir a busca)
with decrease » with decreased (Expandir a busca), with deceased (Expandir a busca), with increase (Expandir a busca)
decrease meat » decreased mean (Expandir a busca), decrease at (Expandir a busca), decrease fear (Expandir a busca)
treg decrease » the decrease (Expandir a busca), urea decrease (Expandir a busca), drugs decrease (Expandir a busca)
disease treg » disease three (Expandir a busca), disease the (Expandir a busca), disease ten (Expandir a busca)
1
2
3
4
“... as, Salmonella, Listeria monocytogenes and S. aureus, associated with foodborne diseases were not detected,...”
Acessar documento
Acessar documento
5
6
7
8
“... for 9 days at 4 °C, and analyzed every 3 days. The results showed a pH decrease during nighttime holding...”
Acessar documento
Acessar documento
Artigo
9
10
11
12
13
14
“... muscles. This study was aimed to develop a cooked sausage made from turkey breast meat with different...”
Acessar documento (1)
Acessar documento (2)
Acessar documento (1)
Acessar documento (2)
Artigo
15
“... products because of their technological benefits, with reduced processing costs, although they are...”
Acessar documento
Acessar documento
Artigo
16
“..., pigmented dematiaceous fungi. It is difficult to treat patients with the disease, mainly because of its...”
Acessar documento (1)
Acessar documento (2)
Acessar documento (3)
Acessar documento (4)
Acessar documento (1)
Acessar documento (2)
Acessar documento (3)
Acessar documento (4)
Artigo
17
Microbial contamination of luncheon meat sliced and packaged at supermarkets in Porto Alegre, Brazil
Assuntos:
“...Luncheon meat...”Acessar documento
Artigo
18
“... of sausages produced in Portugal, all of them are made from cut pork meat macerated with water, wine, salt...”
Acessar documento
Acessar documento
19
20
“..., indicated that along processing (i.e., decrease in pH and Aw), there was a tendency for both indicators...”
Acessar documento
Acessar documento