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their processing » the processing (Expandir a busca), stir processing (Expandir a busca), thermal processing (Expandir a busca)
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decrease owing » decrease lodging (Expandir a busca), decrease during (Expandir a busca), decrease in (Expandir a busca)
owing decrease » taping decrease (Expandir a busca), will decrease (Expandir a busca), skins decrease (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
food decrease » food decreases (Expandir a busca), foods decreases (Expandir a busca), flow decrease (Expandir a busca)
decrease may » decrease at (Expandir a busca), decrease by (Expandir a busca), decrease human (Expandir a busca)
may decrease » may increase (Expandir a busca), can decrease (Expandir a busca), to decrease (Expandir a busca)
their processing » the processing (Expandir a busca), stir processing (Expandir a busca), thermal processing (Expandir a busca)
decrease their » decrease the (Expandir a busca), increase their (Expandir a busca), decreases the (Expandir a busca)
decrease owing » decrease lodging (Expandir a busca), decrease during (Expandir a busca), decrease in (Expandir a busca)
owing decrease » taping decrease (Expandir a busca), will decrease (Expandir a busca), skins decrease (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
food decrease » food decreases (Expandir a busca), foods decreases (Expandir a busca), flow decrease (Expandir a busca)
decrease may » decrease at (Expandir a busca), decrease by (Expandir a busca), decrease human (Expandir a busca)
may decrease » may increase (Expandir a busca), can decrease (Expandir a busca), to decrease (Expandir a busca)
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“... impair antioxidant defense owing to its involvement in the activation of sodium reabsorption to lead...”
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“...The concept of Food Safety Objective (FSO) has mostly been applied to understanding the effects...”
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“... no detectable decrease in activity when held for more than 16 hr at 47°C or 2 hr at 60°C. The enzyme liberated...”
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Effect of high-pressure processing on texture and color of crossbreed F1 Senepol/Nelore cattle beef.
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