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meat processing » post processing (Expand search)
decrease owing » decrease lodging (Expand search), decrease during (Expand search), decrease in (Expand search)
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Showing 1 - 20 results of 318 for search '(( decrease not decrease meat processing ) OR ( decrease owing decrease of decrease ))*', query time: 0.95s Refine Results
1
Published 2013
“... impair antioxidant defense owing to its involvement in the activation of sodium reabsorption to lead...”
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4
Published 2014
“... of the nucleonic component decreases with the temperature and increases with the nucleon chemical...”
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5
Published 2014
“... of the nucleonic component decreases with the temperature and increases with the nucleon chemical...”
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10
Published 2005
“...Comminuted meat products, such as frankfurters, fresh ground sausages and hamburgers are exposed...”
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12
Published 2015
“... decrease of L. monocytogenes. In the batches not inoculated with a commercial starter culture was observed...”
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14
Published 1980
“... variation whose limits were between 5,60:1 and 13,03: 1, so indicating a serious decrease of the product...”
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