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decrease ligand » decrease and (Expand search), decrease lipid (Expand search), decrease lodging (Expand search)
ligand decrease » and decrease (Expand search), ligand release (Expand search), ligands increased (Expand search)
meat processing » post processing (Expand search)
decrease meat » decreased mean (Expand search), decrease at (Expand search), decrease fear (Expand search)
decrease or » decrease on (Expand search), decrease pro (Expand search), decrease toc (Expand search)
or decrease » not decrease (Expand search), to decrease (Expand search), _ decrease (Expand search)
decrease of » decrease in (Expand search)
of decrease » not decrease (Expand search), to decrease (Expand search), _ decrease (Expand search)
decrease ligand » decrease and (Expand search), decrease lipid (Expand search), decrease lodging (Expand search)
ligand decrease » and decrease (Expand search), ligand release (Expand search), ligands increased (Expand search)
meat processing » post processing (Expand search)
decrease meat » decreased mean (Expand search), decrease at (Expand search), decrease fear (Expand search)
decrease or » decrease on (Expand search), decrease pro (Expand search), decrease toc (Expand search)
or decrease » not decrease (Expand search), to decrease (Expand search), _ decrease (Expand search)
decrease of » decrease in (Expand search)
of decrease » not decrease (Expand search), to decrease (Expand search), _ decrease (Expand search)
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“... oligodeoxynucleotide (CpG ODNs), and CD40 ligand (CD40L) can decrease ligature-induced periodontal inflammation and...”
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“... oligodeoxynucleotide (CpG ODNs), and CD40 ligand (CD40L) can decrease ligature-induced periodontal inflammation and...”
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“... receptor activator of NF-κB ligand (RANKL)/receptor activator of NF-κB (RANK)/osteoprotegerin (OPG) pathway...”
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“.... Immunohistochemistry revealed down-regulation of nuclear factor-kappaB receptor/nuclear factor- kappaB ligand (RANK...”
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“... yellowness) in chicken breast meat was investigated. Before slaughtering, 25 broilers were selected and...”
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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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“...Comminuted meat products, such as frankfurters, fresh ground sausages and hamburgers are exposed...”
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