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decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
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decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
decrease cooking » decrease flooding (Expand search), decrease owing (Expand search), decrease lodging (Expand search)
decrease after » increase after (Expand search), disease after (Expand search)
decrease at » decrease and (Expand search), decrease in (Expand search), decrease of (Expand search)
at decrease » rate decrease (Expand search), that decrease (Expand search), and decrease (Expand search)
decrease to » decrease toc (Expand search), decreased to (Expand search), decrease the (Expand search)
1
“... in competition with the food market, such as residual cooking oils, are used. However, these oils show high...”
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5
“... after slaughter), weight loss by thawing and cooking, shear force, diameter of muscle fibers, sarcomere...”
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Article
6
7
“... after slaughter), weight loss by thawing and cooking, shear force, diameter of muscle fibers, sarcomere...”
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Article
8
“... of temperament resulting in an increase or decrease in reactivity was also used to measure meat quality. The...”
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Article
9
“..., inactivating fungi, and maintaining the quality of stored grains. The ozonation of grains in a closed system...”
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Doctoral thesis
10
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12
13
“... antioxidants on carcass characteristics and meat quality of feedlot cattle. Animals were fed Brachiaria...”
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Article
14
“... antioxidants on carcass characteristics and meat quality of feedlot cattle. Animals were fed Brachiaria...”
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Article
15
“... antioxidants on carcass characteristics and meat quality of feedlot cattle. Animals were fed Brachiaria...”
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Article
16
17
“... quality since boiling and steaming promoted Se losses. Boiling caused a decrease of 39 and 40% whilst...”
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Doctoral thesis
18
“... of the study. Results: After 12 weeks, in both groups there was a decrease in the 10-year risk...”
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Master thesis
19
20
“..., being divided into two chapters. In the Chapter I was evaluated the effect of cooking on the quality and...”
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Master thesis