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decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
meat processing » post processing (Expand search)
decrease asian » decrease in (Expand search)
asian decrease » can decrease (Expand search), via decrease (Expand search), acid decrease (Expand search)
decrease after » increase after (Expand search), disease after (Expand search)
decrease meat » decreased mean (Expand search), decrease at (Expand search), decrease fear (Expand search)
decrease and » decreases and (Expand search), decrease in (Expand search), decrease of (Expand search)
and decrease » and decreases (Expand search), and decreased (Expand search), and increase (Expand search)
Showing 1 - 20 results of 195 for search '(( decrease and decrease meat processing ) OR ( decrease asian decrease decrease after ))*', query time: 0.99s Refine Results
1
Published 2021
“... related protein-2 (PR-2; glucanases) defense-related genes were detected 24 and 72 h after soybean sprouts...”
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2
Published 2020
“...), which is significant in terms of biodiversity and economic contribution to the VMD as it is one of the...”
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4
Published 2022
Subjects: “...Decrease in soil functionality....”
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7
Published 2005
“...Comminuted meat products, such as frankfurters, fresh ground sausages and hamburgers are exposed...”
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11
Published 2021
“... at Day 0 and from 0.387 to 0.472 mg MDA/kg at 56 days of storage), and a decrease in the hardness...”
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14
Published 2019
“... yellowness) in chicken breast meat was investigated. Before slaughtering, 25 broilers were selected and...”
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16
Published 2012
“... (12, 72, and 168 hours after inoculation). The induction response of these enzymes resembles the biphasic...”
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17
Published 2012
“... (12, 72, and 168 hours after inoculation). The induction response of these enzymes resembles the biphasic...”
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18
Published 2015
“... a decrease of L. monocytogenes of 1 log10/g at 10ºC and 1,57log10/g at 18ºC of ripening temperature. The...”
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19
Published 2011
“..., naturally-fermented meat sausages, produced in the North of Portugal and generally in kitchens of small...”
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20
Published 1980
“... variation whose limits were between 5,60:1 and 13,03: 1, so indicating a serious decrease of the product...”
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