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meat processing » event processing (Expand search), post processing (Expand search)
decrease meat » decreased mean (Expand search), decrease at (Expand search), decrease fear (Expand search)
decrease that » decrease the (Expand search), decrease at (Expand search), decrees that (Expand search)
that decrease » that increase (Expand search), that increases (Expand search), not decrease (Expand search)
decrease low » decreases low (Expand search), decreases flow (Expand search), decrease of (Expand search)
low decrease » flow decrease (Expand search), loss decrease (Expand search), to decrease (Expand search)
decrease toc » decrease of (Expand search), decrease the (Expand search), decreased to (Expand search)
toc decrease » to decrease (Expand search), the decrease (Expand search), not decrease (Expand search)
meat processing » event processing (Expand search), post processing (Expand search)
decrease meat » decreased mean (Expand search), decrease at (Expand search), decrease fear (Expand search)
decrease that » decrease the (Expand search), decrease at (Expand search), decrees that (Expand search)
that decrease » that increase (Expand search), that increases (Expand search), not decrease (Expand search)
decrease low » decreases low (Expand search), decreases flow (Expand search), decrease of (Expand search)
low decrease » flow decrease (Expand search), loss decrease (Expand search), to decrease (Expand search)
decrease toc » decrease of (Expand search), decrease the (Expand search), decreased to (Expand search)
toc decrease » to decrease (Expand search), the decrease (Expand search), not decrease (Expand search)
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“... client s credit risk and on his/her business structure and/or potential. The profitability that the use...”
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Master thesis
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“... of athletes living in training centers of soccer clubs that offers access to basic education for their players...”
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Master thesis
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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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“... in collagen (r=0.986) and fat, and decrease in moisture, ash, pH and red color values, causing lower product...”
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Article
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“..., indicated that along processing (i.e., decrease in pH and Aw), there was a tendency for both indicators...”
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