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decrease burden » disease burden (Expand search), decrease further (Expand search)
meat processing » event processing (Expand search), post processing (Expand search)
burden decrease » burden disease (Expand search), urea decrease (Expand search), burgers decreases (Expand search)
decrease meat » decreased mean (Expand search), decrease at (Expand search), decrease fear (Expand search)
decrease term » decreased sperm (Expand search), decreases sperm (Expand search), decrease theory (Expand search)
term decrease » term increase (Expand search), to decrease (Expand search), the decrease (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 257 for search '(( decrease and decrease meat processing ) OR ( decrease burden decrease term decrease ))*', query time: 0.83s Refine Results
4
Published 2005
“...Comminuted meat products, such as frankfurters, fresh ground sausages and hamburgers are exposed...”
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5
Published 2024
“...Background: Future trends in disease burden and drivers of health are of great interest to policy...”
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8
Published 2025
“... of their profession, which can negatively affect their quality of life (QoL) in the long term. The aim...”
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9
Published 2024
Subjects: “...SDG 3 - Good Health and Well-being...”
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10
Published 2015
“... is to estimate the burden of smoking in 2011 regarding mortality, morbidity and medical care costs of the main...”
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12
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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15
Published 2019
“... yellowness) in chicken breast meat was investigated. Before slaughtering, 25 broilers were selected and...”
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17
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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18
Published 2011
“..., naturally-fermented meat sausages, produced in the North of Portugal and generally in kitchens of small...”
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19
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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20
Published 2015
“..., indicated that along processing (i.e., decrease in pH and Aw), there was a tendency for both indicators...”
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