Buscas alternativas:
meat processing » event processing (Expandir a busca), post processing (Expandir a busca)
increase their » increase the (Expandir a busca), increases the (Expandir a busca), increased the (Expandir a busca)
their decrease » the decrease (Expandir a busca), their disease (Expandir a busca), the decreased (Expandir a busca)
decrease meat » decreased mean (Expandir a busca), decrease at (Expandir a busca), decrease fear (Expandir a busca)
decrease of » decrease in (Expandir a busca)
of decrease » or decrease (Expandir a busca), not decrease (Expandir a busca), to decrease (Expandir a busca)
meat processing » event processing (Expandir a busca), post processing (Expandir a busca)
increase their » increase the (Expandir a busca), increases the (Expandir a busca), increased the (Expandir a busca)
their decrease » the decrease (Expandir a busca), their disease (Expandir a busca), the decreased (Expandir a busca)
decrease meat » decreased mean (Expandir a busca), decrease at (Expandir a busca), decrease fear (Expandir a busca)
decrease of » decrease in (Expandir a busca)
of decrease » or decrease (Expandir a busca), not decrease (Expandir a busca), to decrease (Expandir a busca)
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“... for 9 days at 4 °C, and analyzed every 3 days. The results showed a pH decrease during nighttime holding...”
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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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“... drying of sausages, L. monocytogenes tends to decrease considerably. However, despite the various hurdles...”
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6
“... characteristics of the batter/sausage along processing of Linguica. Microbiological surveys following a batch...”
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“... (BSF) while the other receiving a control diet based on venison meat (CTRL), in a cross-over design...”
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Tese
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“... cultured tilapias (0, 175, 350, 700 or 1400 mg/kg, 80 days) providing increases on the redness well...”
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“... casein. In the various analyzed times there was an increase in pH and a decrease in Aw until the third...”
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Trabalho de conclusão de curso
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“... different times intervals allowed increase the moisture and decrease the intensity of the red color and...”
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Trabalho de conclusão de curso
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