The objective of this study was to evaluate the physicochemical and microbiological parameters of pork meat submitted to dry salting. Sodium chloride (NaCl) was added at levels of 0%, 2.5%, 5%, 7.5% ...
'Microsoft.VCRedist.2015+.x64', #Visual C++ 2015-2022 x64 'Microsoft.VCRedist.2015+.x86', #Visual C++ 2015-2022 x86 'Microsoft.VSTOR', #Visual Studio Tools for Office ...
Objective: To review the effects of the hammock positioning on clinical parameters of preterm newborn infants (PTNB) admitted to the Neonatal Intensive Care Unit (NICU). Data sources: This was a ...
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