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decrease during » increase during (Expand search), increases during (Expand search), disease during (Expand search)
during decrease » during increased (Expand search), during depressed (Expand search), during disease (Expand search)
meat processing » event processing (Expand search), post processing (Expand search)
decrease ligand » decrease and (Expand search), decrease lipid (Expand search), decrease lodging (Expand search)
ligand decrease » and decrease (Expand search), ligand release (Expand search), ligands increased (Expand search)
decrease meat » decreased mean (Expand search), decrease at (Expand search), decrease fear (Expand search)
decrease not » decrease of (Expand search), decrease at (Expand search), decrease akt (Expand search)
not increase » and increase (Expand search), an increase (Expand search)
decrease during » increase during (Expand search), increases during (Expand search), disease during (Expand search)
during decrease » during increased (Expand search), during depressed (Expand search), during disease (Expand search)
meat processing » event processing (Expand search), post processing (Expand search)
decrease ligand » decrease and (Expand search), decrease lipid (Expand search), decrease lodging (Expand search)
ligand decrease » and decrease (Expand search), ligand release (Expand search), ligands increased (Expand search)
decrease meat » decreased mean (Expand search), decrease at (Expand search), decrease fear (Expand search)
decrease not » decrease of (Expand search), decrease at (Expand search), decrease akt (Expand search)
not increase » and increase (Expand search), an increase (Expand search)
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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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“... acceptability (7.48-7.62), while the use of SEV meat produced a slight decrease (7.25; p < .05). Therefore...”
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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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“... L. monocytogenes. However during ripening step was verified an increase of the count of LAB and a concomitantly...”
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