Buscas alternativas:
meat processing » event processing (Expandir a busca), post processing (Expandir a busca)
decrease ligand » decrease and (Expandir a busca), decrease lipid (Expandir a busca), decrease lodging (Expandir a busca)
ligand decrease » and decrease (Expandir a busca), ligand release (Expandir a busca), ligands increased (Expandir a busca)
decrease meat » decreased mean (Expandir a busca), decrease at (Expandir a busca), decrease fear (Expandir a busca)
decreased to » decreased the (Expandir a busca), decreased tgf (Expandir a busca), decreased in (Expandir a busca)
decrease akt » decrease at (Expandir a busca), decrease and (Expandir a busca), decrease after (Expandir a busca)
akt decrease » and decrease (Expandir a busca), not decrease (Expandir a busca), any decrease (Expandir a busca)
Mostrando 1 - 20 resultados de 40 para a busca '(( decreased to decrease meat processing ) OR ( decrease akt decrease ligand decrease ))*', tempo de busca: 0,70s Refinar Resultados
6
Publicado em 2005
“...Comminuted meat products, such as frankfurters, fresh ground sausages and hamburgers are exposed...”
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Artigo
10
Publicado em 2017
“... the amount of Myoglobin from muscle, the bigger your quantity will be red meat. There was a decrease...”
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Trabalho de conclusão de curso
11
Publicado em 2015
“... raw meat to final product, S. aureus increased significantly in the meats throughout processing. While...”
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12
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
13
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
14
Publicado em 2015
“... resistance tends to decrease the efficiency of the treatment. To solve this problem, the concept of molecular...”
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Dissertação
16
Publicado em 2018
“... and dried meat, that creates many varieties of composition. Among these variations, one of the most...”
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Trabalho de conclusão de curso
17
Publicado em 2019
“... by immunofluorescence that WAVE1 silencing robustly decreases insulin-stimulated CDR formation, and also decreases Akt...”
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18
Publicado em 2012
“... meat in the processing of a smoked sausage, and to determine its microbial, chemical, sensorial quality...”
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Dissertação
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