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decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
decrease after » increase after (Expand search), disease after (Expand search)
decrease meat » decreased mean (Expand search), decrease at (Expand search), decrease fear (Expand search)
meat produced » heat produced (Expand search), meals produced (Expand search), meat products (Expand search)
decrease toc » decrease of (Expand search), decrease the (Expand search), decrease on (Expand search)
toc decrease » to decrease (Expand search), the decrease (Expand search), not decrease (Expand search)
in decrease » in decreased (Expand search), and decrease (Expand search), can decrease (Expand search)
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“... the radioisotopes 60Co and 137Cs, or, high energy electrons and X-rays produced by machine sources...”
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Article
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“... the radioisotopes 60Co and 137Cs, or, high energy electrons and X-rays produced by machine sources...”
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Article
4
“... of temperament resulting in an increase or decrease in reactivity was also used to measure meat quality. The...”
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Article
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“...The uncontrolled growth of lactic acid bacteria (LAB) in meat and meat products leads to product...”
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Article
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“...The uncontrolled growth of lactic acid bacteria (LAB) in meat and meat products leads to product...”
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Article
7
“...Starters are microbial cultures used to promote and conduct the fermentation of meat products...”
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Article
8
“...O Transtorno Obsessivo-Compulsivo (TOC) consiste em uma doença crônica caracterizada pela presença...”
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Master thesis
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Microbial contamination of luncheon meat sliced and packaged at supermarkets in Porto Alegre, Brazil
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“...Luncheon meat...”Access document
Article
10
“..., emulsification and nutritional properties of proteins. They are preferred in the use of a variety of meat...”
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“... and poultry meat, others are currently available in lhe market. which are produced with diffcrcnt game...”
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“... acceptability (7.48-7.62), while the use of SEV meat produced a slight decrease (7.25; p < .05). Therefore...”
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Article
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“... grower phase (GF) lowering NRC NPP by 0.1 to 0.2 did not affect WG (p>0.05) and produced small decrease...”
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“...Salpicão de Vinhais and Chouriça de Vinhais are traditional dry-fermented meat sausages produced...”
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