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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)
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decrease fat » decrease at (Expand search), decrease fear (Expand search), decreased fas (Expand search)
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fat taste » salt taste (Expand search), fat base (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 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 fat » decrease at (Expand search), decrease fear (Expand search), decreased fas (Expand search)
decrease to » decrease toc (Expand search), decreased to (Expand search), decrease the (Expand search)
fat taste » salt taste (Expand search), fat base (Expand search)
1
“... in moisture content and also a decrease in fat content of between 60.78% and 63.16%. Color parameters were...”
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Article
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“... content and also a decrease in fat content of between 60.78% and 63.16%. Color parameters were...”
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Article
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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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Article
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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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Article
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“... in appetite, weight loss and a decrease in fat deposits. Sensory properties influence the palatability of food...”
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Article
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Subjects:
“...Elderly. Body Composition. Fat Mass. Visceral Adipose Tissue. Anthropometry. Perimeters...”
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Bachelor thesis
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“... and over (65+) - is growing faster than any other age group. Indeed, the number of people aged...”
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