Buscas alternativas:
meat processing » event processing (Expandir a busca), post processing (Expandir a busca)
increase risk » increased risk (Expandir a busca)
risk decrease » risk decreases (Expandir a busca), risk increase (Expandir a busca), break decrease (Expandir a busca)
decrease meat » decreased mean (Expandir a busca), decrease at (Expandir a busca), decrease fear (Expandir a busca)
decrease any » decrease and (Expandir a busca), decreases and (Expandir a busca), decreased and (Expandir a busca)
any decrease » and decrease (Expandir a busca), can decrease (Expandir a busca), may decrease (Expandir a busca)
meat processing » event processing (Expandir a busca), post processing (Expandir a busca)
increase risk » increased risk (Expandir a busca)
risk decrease » risk decreases (Expandir a busca), risk increase (Expandir a busca), break decrease (Expandir a busca)
decrease meat » decreased mean (Expandir a busca), decrease at (Expandir a busca), decrease fear (Expandir a busca)
decrease any » decrease and (Expandir a busca), decreases and (Expandir a busca), decreased and (Expandir a busca)
any decrease » and decrease (Expandir a busca), can decrease (Expandir a busca), may decrease (Expandir a busca)
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“... yellowness) in chicken breast meat was investigated. Before slaughtering, 25 broilers were selected and...”
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Artigo
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“... by considering the cumulative probabilities of cost increases or decreases at each time step. The simulated...”
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Artigo
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“... acceptability (7.48-7.62), while the use of SEV meat produced a slight decrease (7.25; p < .05). Therefore...”
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Artigo
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“... of mastication, as well as linear increases on collagen levels (r=0.97 and 0.99, respectively) and decrease the...”
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Artigo
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Microbial contamination of luncheon meat sliced and packaged at supermarkets in Porto Alegre, Brazil
Assuntos:
“...Luncheon meat...”Acessar documento
Artigo
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“... to a decrease in precipitation in the beginning of rainy season, which leads to a reduction of soybean...”
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Dissertação
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“... be possible to decrease directly the seismic risk. The employment of analytical methodologies is fundamental...”
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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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“...Fermented meat products are part of the daily diet in rural areas of Portugal. Nevertheless...”
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“... variation whose limits were between 5,60:1 and 13,03: 1, so indicating a serious decrease of the product...”
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Artigo