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“... temperature is usually low and allochthonous organic matter constitutes the basis of the food web. We have...”
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“..., with significant increase in reaction constants (k) and decrease in half-life (t1/2). The degradation...”
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“..., completely devoid of phialides and conidia associated with a decrease of 18.3% in the chitin content. The...”
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“... food waste (FW). These residues can be treated and recovered through anaerobic digestion processes...”
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“... essential oil on various Gram-positive and Gram-negative spoiling and/or pathogen food-related bacteria...”
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“... of breast milk tended to decrease and food intake to increase as the child gets older, with exponential...”
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Subjects:
“...Campylobacteriosis; Chicken meat; ISO 10272; Molecular typing; Food preparation; Consumer behaviour...”
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