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meat processing » event processing (Expandir a busca), post processing (Expandir a busca)
decrease strain » increase strain (Expandir a busca), decreases pain (Expandir a busca), decreased brain (Expandir a busca)
strain decrease » strains increases (Expandir a busca), stress decreases (Expandir a busca)
decrease owing » decrease lodging (Expandir a busca), decrease during (Expandir a busca), decrease in (Expandir a busca)
owing decrease » taping decrease (Expandir a busca), will decrease (Expandir a busca), skins decrease (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)
Mostrando 1 - 20 resultados de 30 para a busca '(( decreased to decrease meat processing ) OR ( decrease strain decrease owing decrease ))*', tempo de busca: 1,04s Refinar Resultados
4
Publicado em 2005
“...Comminuted meat products, such as frankfurters, fresh ground sausages and hamburgers are exposed...”
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Artigo
5
Publicado em 2018
“...Owing to the low formability of single-crystal nickel-based materials, single-crystal components...”
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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
15
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
16
Publicado em 2012
“... meat in the processing of a smoked sausage, and to determine its microbial, chemical, sensorial quality...”
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