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pork processing » cork processing (Expandir a busca), rock processing (Expandir a busca), export processing (Expandir a busca)
decreases with » increases with (Expandir a busca), decreases in (Expandir a busca)
with decrease » with decreased (Expandir a busca), with deceased (Expandir a busca), with increase (Expandir a busca)
decrease pork » decrease work (Expandir a busca), decrease or (Expandir a busca), decrease pro (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (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)
decreases with » increases with (Expandir a busca), decreases in (Expandir a busca)
with decrease » with decreased (Expandir a busca), with deceased (Expandir a busca), with increase (Expandir a busca)
decrease pork » decrease work (Expandir a busca), decrease or (Expandir a busca), decrease pro (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (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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“... of sausages produced in Portugal, all of them are made from cut pork meat macerated with water, wine, salt...”
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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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“... oil with a high content of linolenic acid. A decrease of the hardness and adhesivity was verified...”
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Artigo
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“...The pork processing industries have been committed to the role of requiring carcasses with a high...”
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Trabalho de conclusão de curso
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“... prepared with NaNO3 , NaNO 2 , NaCl and condiments, and they were analysed on days 0, 30, and 60 of the...”
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Tese
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“... products because of their technological benefits, with reduced processing costs, although they are...”
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Artigo
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“... compounds in carcass fat and accumulation decrease of pheromones. More than two thirds of the pork produced...”
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Tese
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