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meat processing » post processing (Expand search)
decrease their » decrease the (Expand search), increase their (Expand search), decreases the (Expand search)
their decrease » the decrease (Expand search), their disease (Expand search), the decreased (Expand search)
decrease skins » decrease in (Expand search), increase skin (Expand search), decrease owing (Expand search)
skins decrease » statins decrease (Expand search), lesions decrease (Expand search)
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“...); 0.5; 1.5 and 3.0 g JSF per 100 g diet. The diet with 3.0% JSF increased the HDL level by 20.23% compared to the...”
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“...-friendly processing method to decompose the circuits into constituent elements and recover the conductive...”
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“... to fraud by the abusive use of protein extensors of the types collagen and soy proteins, used in meat...”
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“...Salmonella is one of the leading worldwide foodborne pathogens responsible for illnesses and...”
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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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Article
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Microbial contamination of luncheon meat sliced and packaged at supermarkets in Porto Alegre, Brazil
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“...Luncheon meat...”Access document
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“... for 9 days at 4 °C, and analyzed every 3 days. The results showed a pH decrease during nighttime holding...”
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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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