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decrease rapidly » disease rapidly (Expand search), decrease lipid (Expand search)
rapidly decrease » rapid decrease (Expand search), rapid increase (Expand search), taping decrease (Expand search)
meat processing » event processing (Expand search), post processing (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)
decrease rapidly » disease rapidly (Expand search), decrease lipid (Expand search)
rapidly decrease » rapid decrease (Expand search), rapid increase (Expand search), taping decrease (Expand search)
meat processing » event processing (Expand search), post processing (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)
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“... which plays a central role in host defense and in the acute inflammatory response related to tissue...”
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“... which plays a central role in host defense and in the acute inflammatory response related to tissue...”
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“...Comminuted meat products, such as frankfurters, fresh ground sausages and hamburgers are exposed...”
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“... 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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Microbial contamination of luncheon meat sliced and packaged at supermarkets in Porto Alegre, Brazil
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“... yellowness) in chicken breast meat was investigated. Before slaughtering, 25 broilers were selected and...”
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“... 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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“..., naturally-fermented meat sausages, produced in the North of Portugal and generally in kitchens of small...”
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“... variation whose limits were between 5,60:1 and 13,03: 1, so indicating a serious decrease of the product...”
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“..., indicated that along processing (i.e., decrease in pH and Aw), there was a tendency for both indicators...”
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