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meat processing » post processing (Expand search)
decrease rapid » decrease lipid (Expand search), decreased ratio (Expand search), disease rapid (Expand search)
rapid decrease » rapidly decrease (Expand search), rapid increase (Expand search), ratio 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 the (Expand search)
and decrease » and decreases (Expand search), and decreased (Expand search), and increase (Expand search)
decrease of » decrease in (Expand search)
of decrease » or decrease (Expand search), not decrease (Expand search), to decrease (Expand search)
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“... and 30.43% in the last. Among the less than 6-year-old patients there was a decrease in infection...”
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3
“... and 30.43% in the last. Among the less than 6-year-old patients there was a decrease in infection...”
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“... importance of the rapid test, adherence to prenatal consultations and also the treatment of syphilis, both...”
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“... neurons produced a rapid and reversible decrease in the animals' responses to plantar stimulation...”
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“... composition and abundance, so that rapid changes in plant community structure can lead to critical impacts...”
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“...Desferrioxamine (DFO) is a potent iron chelator that is also known to modulate inflammation and act...”
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“...Bulls used in cattle production are often overfed to induce rapid growth, early puberty, and...”
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“... specific surface area, high reactivity, and rapid diffusion, which differ from bulk materials of the same...”
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“... of these newborns. The physiological and external mechanisms by which these significant decreases and rapid...”
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“...Comminuted meat products, such as frankfurters, fresh ground sausages and hamburgers are exposed...”
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“... types of posterior crossbite correction: rapid maxillary expansion (RME) and slow maxillary expansion...”
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“.... The dendritic and eutectic growth dependences on cooling rate are already known for directionally...”
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“... yellowness) in chicken breast meat was investigated. Before slaughtering, 25 broilers were selected and...”
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“... E (58.3%). Conclusions: As age increased, there was a decrease in MARPE success and the skeletal effects...”
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