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“... study aims to describe the characteristics of a successful program to decrease BMI and LNED intake among...”
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“...extruded pasta; mixture of wheat and soybean; cooking losses...”
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“... (p < 0.05) different levels depending on the cooking method and the type of fish. Steam cooking keeping the...”
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“...The objective of this work was to evaluate the reduction of Campylobacter jejuni in chicken meat...”
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“...The objective of this work was to evaluate the reduction of Campylobacter jejuni in chicken meat...”
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“...Funding Information: The experimental study was funded by FCT - Fundação para a Ciência...”
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“... hydration capacity. The cv. Uirapuru showed a decrease in cooking time at both stages with increased...”
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