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of decrease » not decrease (Expand search), to decrease (Expand search), _ decrease (Expand search)
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or decrease » not decrease (Expand search), to decrease (Expand search), _ decrease (Expand search)
decrease cooking » decrease flooding (Expand search), decrease lodging (Expand search), decrease walking (Expand search)
cooking effects » coupling effects (Expand search), doping effects (Expand search), opposing effects (Expand search)
decrease of » decrease in (Expand search)
of decrease » not decrease (Expand search), to decrease (Expand search), _ decrease (Expand search)
decrease or » decrease pro (Expand search), decrease toc (Expand search), decrease in (Expand search)
or decrease » not decrease (Expand search), to decrease (Expand search), _ decrease (Expand search)
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“... no differences (P > 0.05) for chemical composition, color, and cooking loss. The intake of sorghum silage...”
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Article
6
“... of Nellore bulls finished in feedlot fed mycotoxins, and the effects of mycotoxin adsorbent (ADS). Thus, the...”
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Doctoral thesis
7
“... M.) oil (PPO) are its essential ingredients. To investigate the effects of CPO and PPO on the formation...”
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Article
8
“... however, cooking reduces them. Among the volatile components, 1-heptene and 1-nonene are influenced most...”
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Article
9
“... however, cooking reduces them. Among the volatile components, 1-heptene and 1-nonene are influenced most...”
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Article
10
“..., podcasts, free access short videos, cooking recipes and nutrition “workshops”. Blood and urine samples were...”
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Master thesis
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12
“... for instrumental color, thawing and cooking losses, Warner Bratzler shear force, myofibrillar fragmentation index...”
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Doctoral thesis
13
“... adherence changes over time along economic cycles; (2) the role of food prices and household income...”
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14
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16
“... cooking, there were no differences among treatments, with averages of 6.43 kgf cm2, 3.22 g/100 g, and...”
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Article
17
“... cooking, there were no differences among treatments, with averages of 6.43 kgf cm2, 3.22 g/100 g, and...”
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Article
18
“... cooking, there were no differences among treatments, with averages of 6.43 kgf cm2 , 3.22 g/100 g, and...”
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Article
19
“... by a decrease in expansion and an increase in hardness by CPP and OF inclusions (P < 0.001). Starch...”
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Article
20
“... (b*), cooking loss (CL, %), and Warner-Bratzler shear force (WBSF, kg). A principal component (PC) analysis was...”
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Article