Buscas alternativas:
meat processing » event processing (Expandir a busca), post processing (Expandir a busca)
decrease skins » decrease in (Expandir a busca), increase skin (Expandir a busca), decrease owing (Expandir a busca)
skins decrease » statins decrease (Expandir a busca), soil decrease (Expandir a busca), lesions decrease (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)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease the (Expandir a busca)
meat processing » event processing (Expandir a busca), post processing (Expandir a busca)
decrease skins » decrease in (Expandir a busca), increase skin (Expandir a busca), decrease owing (Expandir a busca)
skins decrease » statins decrease (Expandir a busca), soil decrease (Expandir a busca), lesions decrease (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)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease the (Expandir a busca)
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“.... There was a decrease of macro vesicular steatosis in the liver of animals fed the diet supplemented with...”
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“... ink with a decrease of only 2.4% in conductivity. Moreover, adding liquid metal enables stretchability...”
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“... and non-host environments, and is especially important in food processing settings. Because cross...”
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“...Fermented meat products are part of the daily diet in rural areas of Portugal. Nevertheless...”
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“...The effect of pre-slaughter lairage stress on biogenic amines, pH, and color with the CIELab system...”
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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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“... products because of their technological benefits, with reduced processing costs, although they are...”
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Microbial contamination of luncheon meat sliced and packaged at supermarkets in Porto Alegre, Brazil
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“...Luncheon meat...”Acessar documento
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