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“... (p < 0.05) different levels depending on the cooking method and the type of fish. Steam cooking keeping the...”
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“... in competition with the food market, such as residual cooking oils, are used. However, these oils show high...”
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“... diets. We found that the economic downturn was associated with a decrease in diet quality in Portugal...”
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“...) by DRC levels and carbohydrase addition. The colour variable b* showed a decrease (P < 0.05) from...”
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“..., mediated by IgE. Until now, the processes used to decrease the allergenicity of egg proteins, such...”
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“... 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
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Microbial contamination of luncheon meat sliced and packaged at supermarkets in Porto Alegre, Brazil
“... to sanitization procedures. This fact may lead to the decrease of cleaning and disinfection frequency and to the...”Access document
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“... was healthier due to the higher amount of polyunsaturated fatty acids compared to rump. Cooking the...”
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