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decrease meat » decreased mean (Expand search), decrease at (Expand search), decrease fear (Expand search)
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rate decrease » rats decreases (Expand search), rate increase (Expand search), to decrease (Expand search)
decrease toc » decrease of (Expand search), decrease the (Expand search), decreased to (Expand search)
toc decrease » to decrease (Expand search), the decrease (Expand search), not 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 meat » decreased mean (Expand search), decrease at (Expand search), decrease fear (Expand search)
decrease rate » decreased rate (Expand search), decreases rate (Expand search), decrease at (Expand search)
rate decrease » rats decreases (Expand search), rate increase (Expand search), to decrease (Expand search)
decrease toc » decrease of (Expand search), decrease the (Expand search), decreased to (Expand search)
toc decrease » to decrease (Expand search), the decrease (Expand search), not 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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“... acceptability (7.48-7.62), while the use of SEV meat produced a slight decrease (7.25; p < .05). Therefore...”
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Article
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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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“... (RH) during ten days. During maceration step was observed no changes in growth rate of LAB and...”
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“..., seja por condições ambientais (tocas, altas altitudes) ou clínicas (insuficiência cardíaca, respiratória...”
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Master thesis
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“... exercise on biochemical pa- rameters and in dorsolateral prostate lesions in a rat model of PCa. Materials...”
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“.... In fact, there was only a decrease in self-grooming for females in metestrus/diestrus treated acutely with...”
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20
“... significantly during processing. The odor in the fresh shrimp was very light, and the key aroma compounds mainly...”
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