Buscas alternativas:
pork processing » cork processing (Expandir a busca), rock processing (Expandir a busca), export processing (Expandir a busca)
decrease break » decreases breast (Expandir a busca), decreases areas (Expandir a busca), decrease treg (Expandir a busca)
break decrease » urea decrease (Expandir a busca)
decreases and » decreases in (Expandir a busca), decreases _ (Expandir a busca)
decrease pork » decrease work (Expandir a busca), decrease or (Expandir a busca), decrease pro (Expandir a busca)
decrease loss » decrease costs (Expandir a busca), decrease low (Expandir a busca), decrease blood (Expandir a busca)
loss decrease » loss decreases (Expandir a busca), to decrease (Expandir a busca), not decrease (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
pork processing » cork processing (Expandir a busca), rock processing (Expandir a busca), export processing (Expandir a busca)
decrease break » decreases breast (Expandir a busca), decreases areas (Expandir a busca), decrease treg (Expandir a busca)
break decrease » urea decrease (Expandir a busca)
decreases and » decreases in (Expandir a busca), decreases _ (Expandir a busca)
decrease pork » decrease work (Expandir a busca), decrease or (Expandir a busca), decrease pro (Expandir a busca)
decrease loss » decrease costs (Expandir a busca), decrease low (Expandir a busca), decrease blood (Expandir a busca)
loss decrease » loss decreases (Expandir a busca), to decrease (Expandir a busca), not decrease (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
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“... agrifood system of pork. The research is qualitative and takes on the exploratory descriptive method...”
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Artigo
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“... 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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“..., indicated that along processing (i.e., decrease in pH and Aw), there was a tendency for both indicators...”
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“... batter, Lyoner sausage and canned emulsion. Beef meat, pork backfat and ice quantities were balanced...”
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Artigo
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“...2 , and 5% MgCl2 (SMII). At the end of processing, cecinas were analysed. Concerning the results obtained...”
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Tese
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“..., cellulose, and hemi-cellulose and its relationship to energy losses in ruminants associated with fibrous...”
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“... stored for seven days at 75-80% relative humidity and 14-16 C, after which egg weight losses (WL0) were...”
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Artigo
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