Search alternatives:
decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (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 » post processing (Expand search)
python decrease » than decrease (Expand search), action decreases (Expand search), protein decrease (Expand search)
decrease after » increase after (Expand search), disease after (Expand search)
decrease meat » decreased mean (Expand search), decrease at (Expand search), decrease fear (Expand search)
decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (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 » post processing (Expand search)
python decrease » than decrease (Expand search), action decreases (Expand search), protein decrease (Expand search)
decrease after » increase after (Expand search), disease after (Expand search)
decrease meat » decreased mean (Expand search), decrease at (Expand search), decrease fear (Expand search)
1
2
3
4
“... for 9 days at 4 °C, and analyzed every 3 days. The results showed a pH decrease during nighttime holding...”
Access document
Access document
Article
5
6
7
8
“... muscles. This study was aimed to develop a cooked sausage made from turkey breast meat with different...”
Access document (1)
Access document (2)
Access document (1)
Access document (2)
Article
9
Microbial contamination of luncheon meat sliced and packaged at supermarkets in Porto Alegre, Brazil
Subjects:
“...Luncheon meat...”Access document
Article
10
“... of sausages produced in Portugal, all of them are made from cut pork meat macerated with water, wine, salt...”
Access document
Access document
11
12
13
14
15
16
17
18
“... meat-like odors had come into being gradually with the decrease of water activity (Aw), and the aroma...”
Access document
Access document
Article
19
20