Buscas alternativas:
meat processing » event processing (Expandir a busca), post processing (Expandir a busca)
decreased fear » decreased heart (Expandir a busca), decreased mean (Expandir a busca), decreased after (Expandir a busca)
fear decrease » break decrease (Expandir a busca), merr decreases (Expandir a busca), can decrease (Expandir a busca)
decrease meat » decreased mean (Expandir a busca), decrease at (Expandir a busca), decrease fear (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease the (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
decrease of » decrease in (Expandir a busca)
of decrease » or decrease (Expandir a busca), not decrease (Expandir a busca), to decrease (Expandir a busca)
meat processing » event processing (Expandir a busca), post processing (Expandir a busca)
decreased fear » decreased heart (Expandir a busca), decreased mean (Expandir a busca), decreased after (Expandir a busca)
fear decrease » break decrease (Expandir a busca), merr decreases (Expandir a busca), can decrease (Expandir a busca)
decrease meat » decreased mean (Expandir a busca), decrease at (Expandir a busca), decrease fear (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease the (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
decrease of » decrease in (Expandir a busca)
of decrease » or decrease (Expandir a busca), not decrease (Expandir a busca), to decrease (Expandir a busca)
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“... yellowness) in chicken breast meat was investigated. Before slaughtering, 25 broilers were selected and...”
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Artigo
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“... with dynamic balance and the fear of falling (r = - 0.39, p < 0.001 & r = - 0.28, p < 0.01...”
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Artigo
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“... correlated both with dynamic balance and the fear of falling (r = - 0.39, p < 0.001 & r = - 0.28, p < 0.01...”
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Artigo
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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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Artigo
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“...Comminuted meat products, such as frankfurters, fresh ground sausages and hamburgers are exposed...”
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Artigo
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“... at Day 0 and from 0.387 to 0.472 mg MDA/kg at 56 days of storage), and a decrease in the hardness...”
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Artigo
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“..., naturally-fermented meat sausages, produced in the North of Portugal and generally in kitchens of small...”
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