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meat processing » post processing (Expand search)
decrease owing » decrease lodging (Expand search), decrease during (Expand search), decrease in (Expand search)
owing decrease » taping decrease (Expand search), will decrease (Expand search), skins decrease (Expand search)
decrease meat » decreased mean (Expand search), decrease at (Expand search), decrease fear (Expand search)
decrease not » decrease of (Expand search), decrease akt (Expand search), decrease at (Expand search)
not decrease » to decrease (Expand search), not increase (Expand search), and 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)
meat processing » post processing (Expand search)
decrease owing » decrease lodging (Expand search), decrease during (Expand search), decrease in (Expand search)
owing decrease » taping decrease (Expand search), will decrease (Expand search), skins decrease (Expand search)
decrease meat » decreased mean (Expand search), decrease at (Expand search), decrease fear (Expand search)
decrease not » decrease of (Expand search), decrease akt (Expand search), decrease at (Expand search)
not decrease » to decrease (Expand search), not increase (Expand search), and 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)
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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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Microbial contamination of luncheon meat sliced and packaged at supermarkets in Porto Alegre, Brazil
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“...Luncheon meat...”Access document
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“...Steels containing high levels of Mn, Si and Al exhibit high plasticity when deformed, owing...”
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“... decrease of L. monocytogenes. In the batches not inoculated with a commercial starter culture was observed...”
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“...Fermented meat products are part of the daily diet in rural areas of Portugal. Nevertheless...”
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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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