Buscas alternativas:
meat processing » event processing (Expandir a busca), post processing (Expandir a busca)
with decreased » with increased (Expandir a busca)
decreased meat » decreased mean (Expandir a busca), decreased heart (Expandir a busca), decreased metal (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)
decrease pro » decrease or (Expandir a busca), decrease food (Expandir a busca), decrease treg (Expandir a busca)
pro decrease » to decrease (Expandir a busca), or decrease (Expandir a busca), price decrease (Expandir a busca)
Mostrando 1 - 20 resultados de 25 para a busca '(( decrease with decreased meat processing ) OR ( decrease skins decrease pro decrease ))*', tempo de busca: 0,82s Refinar Resultados
3
Publicado em 2005
“... products because of their technological benefits, with reduced processing costs, although they are...”
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Artigo
7
Publicado em 2022
“... e citocinas pró-inflamatórias (marcação de Ki-67, 4-HNE e NFκB, respectivamente), e bioquímicos...”
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Dissertação
8
Publicado em 2020
“...) in relation to basal diet. The intramuscular fat and protein content of meat decreased linearly (P<0.05) with...”
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Tese
9
Publicado em 2020
“...) in relation to basal diet. The intramuscular fat and protein content of meat decreased linearly (P<0.05) with...”
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Tese
10
Publicado em 2017
“... in processing T1 that was not immersed in milk, the difference of the other formulations can be associated with...”
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Trabalho de conclusão de curso
12
Publicado em 2020
“... tumoral alfa (TNF-&alpha;), uma citocina pró-inflamatória. Com a descoberta do RNAi, mediado pelo siRNA...”
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Tese
13
Publicado em 2018
“... are in compliance with the current legislation for cooled meats and salted meat products. Samples with...”
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Trabalho de conclusão de curso
14
Publicado em 2012
“... meat in the processing of a smoked sausage, and to determine its microbial, chemical, sensorial quality...”
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Dissertação
18
Publicado em 2017
“... a decrease in the emulsion stability of sausages added with extract in relation to ES and ESBHT, attributed...”
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Dissertação
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