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meat processing » event processing (Expandir a busca), post processing (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)
decreases and » decreases in (Expandir a busca), decreases _ (Expandir a busca)
decrease meat » decreased mean (Expandir a busca), decrease at (Expandir a busca), decrease fear (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
or decrease » of decrease (Expandir a busca), not decrease (Expandir a busca), to decrease (Expandir a busca)
decrease or » decrease of (Expandir a busca), decrease pro (Expandir a busca), decrease toc (Expandir a busca)
Mostrando 1 - 20 resultados de 210 para a busca '(( decreases and decrease meat processing ) OR ( decrease owing decrease or decrease ))*', tempo de busca: 0,94s Refinar Resultados
2
Publicado em 2013
“... impair antioxidant defense owing to its involvement in the activation of sodium reabsorption to lead...”
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5
Publicado em 2014
“... of the nucleonic component decreases with the temperature and increases with the nucleon chemical...”
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6
Publicado em 2014
“... of the nucleonic component decreases with the temperature and increases with the nucleon chemical...”
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8
Publicado em 2005
“...Comminuted meat products, such as frankfurters, fresh ground sausages and hamburgers are exposed...”
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12
Publicado em 2021
“... 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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15
Publicado em 2019
“... yellowness) in chicken breast meat was investigated. Before slaughtering, 25 broilers were selected and...”
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17
Publicado em 2015
“... a decrease of L. monocytogenes of 1 log10/g at 10ºC and 1,57log10/g at 18ºC of ripening temperature. The...”
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18
Publicado em 2015
“..., indicated that along processing (i.e., decrease in pH and Aw), there was a tendency for both indicators...”
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19
Publicado em 2011
“..., naturally-fermented meat sausages, produced in the North of Portugal and generally in kitchens of small...”
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20
Publicado em 1980
“... variation whose limits were between 5,60:1 and 13,03: 1, so indicating a serious decrease of the product...”
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