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decrease during » increase during (Expand search), increases during (Expand search), increased 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 taping » decrease walking (Expand search), decrease owing (Expand search), decreases weaning (Expand search)
taping decrease » statins decrease (Expand search), training decreases (Expand search), rapidly decrease (Expand search)
decrease meat » decreased mean (Expand search), decrease at (Expand search), decrease fear (Expand search)
decrease low » decreases low (Expand search), decreases flow (Expand search), decrease of (Expand search)
low decrease » flow decrease (Expand search), loss decrease (Expand search), to decrease (Expand search)
decrease during » increase during (Expand search), increases during (Expand search), increased 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 taping » decrease walking (Expand search), decrease owing (Expand search), decreases weaning (Expand search)
taping decrease » statins decrease (Expand search), training decreases (Expand search), rapidly decrease (Expand search)
decrease meat » decreased mean (Expand search), decrease at (Expand search), decrease fear (Expand search)
decrease low » decreases low (Expand search), decreases flow (Expand search), decrease of (Expand search)
low decrease » flow decrease (Expand search), loss decrease (Expand search), to decrease (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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“..., an increase in knee valgus during drop jump task and a decrease in lower limb balance were observed during...”
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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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“... of sausages produced in Portugal, all of them are made from cut pork meat macerated with water, wine, salt...”
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“... significantly during processing. The odor in the fresh shrimp was very light, and the key aroma compounds mainly...”
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