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decrease cooking » decrease flooding (Expand search), decrease lodging (Expand search), decrease owing (Expand search)
cooking water » cooling water (Expand search), boiling water (Expand search), cooking at (Expand search)
decrease of » decrease in (Expand search)
of decrease » or decrease (Expand search), not decrease (Expand search), to decrease (Expand search)
decrease on » decrease in (Expand search), decrease or (Expand search), decrease and (Expand search)
on decrease » on decreased (Expand search), or decrease (Expand search), and decrease (Expand search)
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“... of pH, water holding capacity and shear force of the breast meat were not affected (P > 0.05) by DRC...”
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Article
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“... not impact on the decrease in shear force, increased lipid oxidation or changes in colour with aging...”
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Article
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“... product groups. However, there was a significant decrease in the cooking loss and a significant increase...”
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Article
6
“... for instrumental color, thawing and cooking losses, Warner Bratzler shear force, myofibrillar fragmentation index...”
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Doctoral thesis
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“... on quantitative aspects of carcass, body constituents, cooking loss, shear force and colorimetry of the...”
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Article
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Microbial contamination of luncheon meat sliced and packaged at supermarkets in Porto Alegre, Brazil
“... consumed without a cooking step. Luncheon meat, a RTE food widely consumed in Brazil, is traditionally...”Access document
Article
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“... significant difference in shear force analysis between aged and not aged fillets. The best results for cooking...”
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Master thesis
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“... of pH, water holding capacity (WHC) and shear strength (SS) of breast meat were not affected (P>0.05...”
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Master thesis
19
“..., moisture content, cooking losses, shear force (SF), hardness, chewiness, adhesiveness and gumminess, when...”
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Master thesis
20