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decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
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during cooking » during cooling (Expand search), during walking (Expand search), during cycling (Expand search)
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“... on quantitative aspects of carcass, body constituents, cooking loss, shear force and colorimetry of the...”
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Article
6
“... CFU/g, respectively. After the end of the cooking process it was a decrease in all parameters, such...”
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Bachelor thesis
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“... of the meat nor carcass pH were affected by treatments. For tenderness and losses during thawing and...”
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Article
9
“... the world for a long time. Nowadays, environmental issues are a very important aspect during the...”
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Master thesis
10
“... of catfish fillets, pate and meatballs, during storage. We evaluated the antioxidant and antimicrobial...”
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Doctoral thesis
11
12
“... in brine absorption during tumbling. Ageing time, before and after deboning, influenced the cook loss, that...”
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Master thesis
13
“... of the meat nor carcass pH were affected by treatments. For tenderness and losses during thawing and...”
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Article
14
“... of the meat nor carcass pH were affected by treatments. For tenderness and losses during thawing and...”
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Article
15
“... during seven months and covered the food groups through 14 education workshops and cooking classes. The...”
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Master thesis
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