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decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
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decrease any » decrease and (Expand search), decreases and (Expand search), decreased and (Expand search)
any decrease » and decrease (Expand search), can decrease (Expand search), may decrease (Expand search)
decrease processes » disease processes (Expand search), decay processes (Expand search), increase process (Expand search)
decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
decrease after » increase after (Expand search), disease after (Expand search)
meat decrease » meal decreases (Expand search), may decrease (Expand search), that decrease (Expand search)
decrease any » decrease and (Expand search), decreases and (Expand search), decreased and (Expand search)
any decrease » and decrease (Expand search), can decrease (Expand search), may decrease (Expand search)
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“... distribution within the films as assessed by microscopy. A decrease in phage viability was only detected after...”
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“...-slaughter stress factor that affects meat quality. Based on these observations, it is recommended...”
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“... were collected for both a meat quality evaluation and gel-based proteomic analyses. A greater ribeye...”
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“... target to be used in the design of adequate pasteurisation processes. The objectives of this work were...”
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“..., 600, and 800 kPa at 13 ± 1°C) for 4 or 8 d, promotes any improvement compared to conventional...”
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“...© donated all products for the 8-weeks LED period. The Danish Agriculture & Food Council. The Danish Meat...”
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