Buscas alternativas:
meat processing » event processing (Expandir a busca), post processing (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)
or decrease » of decrease (Expandir a busca), not decrease (Expandir a busca), to decrease (Expandir a busca)
decrease on » decrease in (Expandir a busca), decrease of (Expandir a busca), decrease and (Expandir a busca)
on decrease » on decreased (Expandir a busca), of decrease (Expandir a busca), and decrease (Expandir a busca)
decrease or » decrease of (Expandir a busca), decrease pro (Expandir a busca), decrease toc (Expandir a busca)
meat processing » event processing (Expandir a busca), post processing (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)
or decrease » of decrease (Expandir a busca), not decrease (Expandir a busca), to decrease (Expandir a busca)
decrease on » decrease in (Expandir a busca), decrease of (Expandir a busca), decrease and (Expandir a busca)
on decrease » on decreased (Expandir a busca), of decrease (Expandir a busca), and decrease (Expandir a busca)
decrease or » decrease of (Expandir a busca), decrease pro (Expandir a busca), decrease toc (Expandir a busca)
1
“...The effect of pre-slaughter lairage stress on biogenic amines, pH, and color with the CIELab system...”
Acessar documento
Acessar documento
Artigo
2
3
4
“... products because of their technological benefits, with reduced processing costs, although they are...”
Acessar documento
Acessar documento
Artigo
5
Microbial contamination of luncheon meat sliced and packaged at supermarkets in Porto Alegre, Brazil
Assuntos:
“...Luncheon meat...”Acessar documento
Artigo
6
“... of sausages produced in Portugal, all of them are made from cut pork meat macerated with water, wine, salt...”
Acessar documento
Acessar documento
7
“..., indicated that along processing (i.e., decrease in pH and Aw), there was a tendency for both indicators...”
Acessar documento
Acessar documento
8
9
10
11
12
13
14
16
17
18
“... in the centesimal composition and there was decrease of the pH with the increasing inclusion of the...”
Acessar documento
Acessar documento
Trabalho de conclusão de curso
19
“... are in compliance with the current legislation for cooled meats and salted meat products. Samples with...”
Acessar documento
Acessar documento
Trabalho de conclusão de curso
20