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meat processing » event processing (Expand search), post processing (Expand search)
decrease costs » decreasing costs (Expand search), decreases post (Expand search), disease costs (Expand search)
costs decrease » loss decrease (Expand search), not decrease (Expand search), cells decrease (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)
decrease il » decreased il (Expand search), decrease in (Expand search), decrease hiv (Expand search)
il decrease » l decrease (Expand search), will decrease (Expand search), oil decreases (Expand search)
Showing 1 - 20 results of 420 for search '(( decrease and decrease meat processing ) OR ( decrease il decrease costs decrease ))*', query time: 1.20s Refine Results
1
Published 2015
“... safety profile and low production costs are still an unmet need. We have shown, in vitro, that celastrol...”
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2
Published 2015
“... Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any...”
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6
Published 2005
“...Comminuted meat products, such as frankfurters, fresh ground sausages and hamburgers are exposed...”
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10
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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13
Published 2019
“... yellowness) in chicken breast meat was investigated. Before slaughtering, 25 broilers were selected and...”
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15
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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16
Published 2011
“..., naturally-fermented meat sausages, produced in the North of Portugal and generally in kitchens of small...”
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17
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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18
Published 2015
“..., indicated that along processing (i.e., decrease in pH and Aw), there was a tendency for both indicators...”
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