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decrease during » increase during (Expand search), increases during (Expand search), increased during (Expand search)
decrease lipid » increases lipid (Expand search), increased lipid (Expand search)
lipid decrease » rapid decrease (Expand search), ligand decrease (Expand search), limb decrease (Expand search)
decrease owing » decrease lodging (Expand search), decrease in (Expand search), decrease with (Expand search)
owing decrease » taping decrease (Expand search), will decrease (Expand search), skins decrease (Expand search)
decrease not » decrease of (Expand search), decrease akt (Expand search), decrease at (Expand search)
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Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“... which it starts to decrease. Generally speaking, quality parameters did not change with temperature, but...”Access document
Master thesis
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“... processing. The instrumental color, pH, residual nitrite content, antioxidant activity, lipid oxidation index...”
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Master thesis
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“..., as populations along the southwestern Atlantic Ocean display a sharp decrease in abundance toward distributional...”
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Article
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“... effect of trans fatty acid formation. Although, during 11 frying cycles it was not noticed the essential...”
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Master thesis
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“... the processing and storage practices of BB are not suitable, significant losses in its nutritional...”
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