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decrease walking » increase walking (Expand search), decrease during (Expand search), decrease lodging (Expand search)
walking decrease » walking decreases (Expand search), warming decreases (Expand search), taping decrease (Expand search)
decrease lipid » increases lipid (Expand search), increased lipid (Expand search)
lipid decrease » rapid decrease (Expand search), ligand decrease (Expand search), limb decrease (Expand search)
decrease food » decreases food (Expand search), increase food (Expand search), decreases blood (Expand search)
decrease walking » increase walking (Expand search), decrease during (Expand search), decrease lodging (Expand search)
walking decrease » walking decreases (Expand search), warming decreases (Expand search), taping decrease (Expand search)
decrease lipid » increases lipid (Expand search), increased lipid (Expand search)
lipid decrease » rapid decrease (Expand search), ligand decrease (Expand search), limb decrease (Expand search)
decrease food » decreases food (Expand search), increase food (Expand search), decreases blood (Expand search)
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“... no detectable decrease in activity when held for more than 16 hr at 47°C or 2 hr at 60°C. The enzyme liberated...”
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Effect of high-pressure processing on texture and color of crossbreed F1 Senepol/Nelore cattle beef.
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“...High-pressure processing...”Access document (1)
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“...The concept of Food Safety Objective (FSO) has mostly been applied to understanding the effects...”
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Subjects:
“...high pressure processing, transglutaminase, enzyme inactivation, pea protein, soy protein, protein...”
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