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during pathogens » during pathogen (Expand search), during pathogenesis (Expand search), causing pathogens (Expand search)
decrease faster » decrease after (Expand search), decrease further (Expand search), decreased after (Expand search)
faster decrease » rate decrease (Expand search)
decrease during » increase during (Expand search), increases during (Expand search), increased during (Expand search)
decrease owing » decrease lodging (Expand search), decrease in (Expand search), decrease with (Expand search)
owing decrease » taping decrease (Expand search), will decrease (Expand search), skins decrease (Expand search)
decrease food » decreases food (Expand search), increase food (Expand search), decreases blood (Expand search)
food decrease » food decreases (Expand search), foods decreases (Expand search), flow decrease (Expand search)
during pathogens » during pathogen (Expand search), during pathogenesis (Expand search), causing pathogens (Expand search)
decrease faster » decrease after (Expand search), decrease further (Expand search), decreased after (Expand search)
faster decrease » rate decrease (Expand search)
decrease during » increase during (Expand search), increases during (Expand search), increased during (Expand search)
decrease owing » decrease lodging (Expand search), decrease in (Expand search), decrease with (Expand search)
owing decrease » taping decrease (Expand search), will decrease (Expand search), skins decrease (Expand search)
decrease food » decreases food (Expand search), increase food (Expand search), decreases blood (Expand search)
food decrease » food decreases (Expand search), foods decreases (Expand search), flow decrease (Expand search)
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“...-contamination still happens during food processing and preparation, other down-stream safety measures must...”
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“... growth during the smoking process and a consequent decrease of pH. This study demonstrated that when...”
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Article
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“... evaluated before and after irradiation and during storage of 14 days at 4 °C. A reduction of 2 log CFU...”
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Article
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“... evaluated before and after irradiation and during storage of 14 days at 4 °C. A reduction of 2 log CFU...”
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Article
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“...Linguiça is a Portuguese dry-fermented sausage, which has been found to harbour food-borne...”
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