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decrease processes » disease processes (Expand search), decay processes (Expand search), increase process (Expand search)
decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
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flow decrease » flow increase (Expand search), to decrease (Expand search), not decrease (Expand search)
decrease of » decrease in (Expand search)
of decrease » or decrease (Expand search), not decrease (Expand search), to decrease (Expand search)
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on beef » in beef (Expand search), and beef (Expand search)
1
“... structure and gene flow at a fine-spatial scale is key for adequate management of species with small and...”
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2
“... TNFR2 results only in cell survival. The dysregulation of these processes may contribute...”
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3
“..., PI staining, flow cytometry, and transwell assays, respectively. The expression levels of proteins involved...”
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“... replacing meat and fat in beef burgers on technological characteristics, sensory acceptance and hunger...”
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7
“... kg CO2eq.kg LW-1 in DP to IP. The beef production system with the lowest CF studied were that based on SPSs...”
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8
“...The increase in the worldwide population reflects the expansion of beef cattle production and...”
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9
“...The increase in the worldwide population reflects the expansion of beef cattle production and...”
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10
“... tender meat decrease from 1 to 14 days of aging, and do not differ when evaluated at the same period. HSP...”
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11
12
“.... Supplementation of suckling beef calves increases the intake of dry matter, decreases grazing time and forage...”
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13
“... weight gain and days on feed of beef steers slaughtered at 15 or 27 months of age. Four hundred and...”
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15
“... weight gain and days on feed of beef steers slaughtered at 15 or 27 months of age. Four hundred and...”
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16
“.... Supplementation of suckling beef calves increases the intake of dry matter, decreases grazing time and forage...”
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17
“.... Supplementation of suckling beef calves increases the intake of dry matter, decreases grazing time and forage...”
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18
Subjects:
“...beef; moist ageing; texture, colour; sensory properties; MAP....”
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