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decrease preservation » disease preservation (Expand search), database preservation (Expand search), cheese preservation (Expand search)
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food decrease » food decreases (Expand search), foods decreases (Expand search), flow decrease (Expand search)
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of decrease » or decrease (Expand search), not decrease (Expand search), to decrease (Expand search)
decrease preservation » disease preservation (Expand search), database preservation (Expand search), cheese preservation (Expand search)
preservation effect » conservation effects (Expand search), preservation after (Expand search), precipitation effect (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)
decrease at » decrease akt (Expand search), decrease and (Expand search), decrease in (Expand search)
at decrease » rate decrease (Expand search), that decrease (Expand search), and 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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“... at 4 degrees C. After 12 days of refrigerated storage, a significant decrease in O-2 was promoted in PLA films...”
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“... at 4 C. After 12 days of refrigerated storage, a significant decrease in O2 was promoted in PLA films, and the...”
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“... family and is neglected or underutilized as a food or as a raw material in the food industry because...”
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“..., we investigated the effect of gamma irradiation, one of the most promising decontamination methods for plant...”
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“... effect of gamma irradiation, one of the most promising decontamination methods for many foodstuffs and...”
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“... an increasing number of publications. HS at RT appears to be a possible alternative food preservation...”
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“... at 400 MPa/25℃ had minimal effect. As pressure and/or temperature increased, processed arrowroot starches...”
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“... pasteurization procedures and cause spoilage of fruit juices and acidic beverages in the food industry...”
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Master thesis