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decrease acid » decrease and (Expand search), decrease lipid (Expand search), decrease asian (Expand search)
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decrease not » decrease of (Expand search), decrease akt (Expand search), decrease on (Expand search)
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decrease at » decrease akt (Expand search), decrease and (Expand search), decrease in (Expand search)
decrease during » increase during (Expand search), increases during (Expand search), increased during (Expand search)
during decrease » during increased (Expand search), during depressed (Expand search), during disease (Expand search)
at processing » meat processing (Expand search), heat processing (Expand search), wet processing (Expand search)
decrease acid » decrease and (Expand search), decrease lipid (Expand search), decrease asian (Expand search)
acid decrease » acid degreaser (Expand search), rapid decrease (Expand search), and decrease (Expand search)
decrease not » decrease of (Expand search), decrease akt (Expand search), decrease on (Expand search)
not decrease » to decrease (Expand search), not increase (Expand search), and decrease (Expand search)
decrease at » decrease akt (Expand search), decrease and (Expand search), decrease in (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
2
“... essenciais. Estas cultivares apresentaram um conteúdo significativo de polifenóis, com predomínio dos ácidos...”
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3
“... avaliar o uso do reagente ácido pseudo glicol tiouréia (PGA) e ácido tioglicólico (TGA) como alternativas...”
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Doctoral thesis
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Microbial contamination of luncheon meat sliced and packaged at supermarkets in Porto Alegre, Brazil
“... of pathogen, including L. monocytogenes, to foods during processing. Differences observed on extend of product...”Access document
Article
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“... present side effects. During PDN there is a loss of γaminobutyric acid (GABA)-mediated pain inhibition...”
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Master thesis
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“... as cooking, thermal processing, and enzymatic digestion have not been totally effective, because the...”
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