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meat processing » post processing (Expandir a busca)
decrease faster » decrease after (Expandir a busca), decrease further (Expandir a busca), decreased after (Expandir a busca)
faster decrease » rate decrease (Expandir a busca)
decrease meat » decreased mean (Expandir a busca), decrease at (Expandir a busca), decrease fear (Expandir a busca)
decrease its » decreases its (Expandir a busca), decrease with (Expandir a busca), increase its (Expandir a busca)
its decrease » with decrease (Expandir a busca), nts decreases (Expandir a busca), to decrease (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
meat processing » post processing (Expandir a busca)
decrease faster » decrease after (Expandir a busca), decrease further (Expandir a busca), decreased after (Expandir a busca)
faster decrease » rate decrease (Expandir a busca)
decrease meat » decreased mean (Expandir a busca), decrease at (Expandir a busca), decrease fear (Expandir a busca)
decrease its » decreases its (Expandir a busca), decrease with (Expandir a busca), increase its (Expandir a busca)
its decrease » with decrease (Expandir a busca), nts decreases (Expandir a busca), to decrease (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
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“... MLX SD to decrease the onset of action of this drug. MLX, poloxamer 188, and crospovidone of different...”
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“... is entering glycolysis, 10% storage and 10 % is directed to the oxidative PPP. A slight decrease in biomass...”
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“... yellowness) in chicken breast meat was investigated. Before slaughtering, 25 broilers were selected and...”
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Microbial contamination of luncheon meat sliced and packaged at supermarkets in Porto Alegre, Brazil
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“...Luncheon meat...”Acessar documento
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“...Comminuted meat products, such as frankfurters, fresh ground sausages and hamburgers are exposed...”
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“... variation whose limits were between 5,60:1 and 13,03: 1, so indicating a serious decrease of the product...”
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“..., disorganization and disruption associated with the colocalization of fast and slow fibers and a steady decrease...”
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