“... expression during acute lung injury in rats. Male Wistar rats weighing 250 to 450 g were anesthetized ip with...”
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“... expression during acute lung injury in rats. Male Wistar rats weighing 250 to 450 g were anesthetized ip with...”
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Subjects: “...Luncheon meat...”
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Subjects: “...Meat quality...”
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Subjects: “...meat protein...”
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Subjects: “...meat product...”
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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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Subjects: “...Meat products...”
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Subjects: “...deer meat...”
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“... acceptability (7.48-7.62), while the use of SEV meat produced a slight decrease (7.25; p < .05). Therefore...”
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“...Comminuted meat products, such as frankfurters, fresh ground sausages and hamburgers are exposed...”
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“... of sausages produced in Portugal, all of them are made from cut pork meat macerated with water, wine, salt...”
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Subjects: “...Meat quality...”
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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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“...INTRODUCTION: bodyboarding is a kind of surfing that has been growing very rapidly over the last...”
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“... rapidly during the first four days, with less significant variations thereafter. Malic acid, the major...”
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Subjects: “...heat processing...”
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Subjects: “...meat...”
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Subjects: “...Meat inspection...”
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Subjects: “...Healthy meat...”
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