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quality properties » stability properties (Expand search), qualitative properties (Expand search)
decrease quality » increase quality (Expand search), disease quality (Expand search), database quality (Expand search)
decrease faster » decrease after (Expand search), decrease further (Expand search), decreased after (Expand search)
faster decrease » rate decrease (Expand search)
decrease akt » decrease at (Expand search), decrease and (Expand search), decrease after (Expand search)
akt decrease » and decrease (Expand search), not decrease (Expand search), any decrease (Expand search)
quality properties » stability properties (Expand search), qualitative properties (Expand search)
decrease quality » increase quality (Expand search), disease quality (Expand search), database quality (Expand search)
decrease faster » decrease after (Expand search), decrease further (Expand search), decreased after (Expand search)
faster decrease » rate decrease (Expand search)
decrease akt » decrease at (Expand search), decrease and (Expand search), decrease after (Expand search)
akt decrease » and decrease (Expand search), not decrease (Expand search), any decrease (Expand search)
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“..., pasteurization involves quality modifications of the final product by losing part of its nutritional value and...”
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“...This study aimed to assess the parameters of milk quality of properties with different...”
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Subjects:
“...beef; moist ageing; texture, colour; sensory properties; MAP....”
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“... on the volatile composition and quality properties of yogurt were investigated on day 1, 7 and...”
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“... parameters of milk quality of properties with different technological standards. Twenty five properties were...”
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