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decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
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decrease log » decrease low (Expand search), decreases low (Expand search), decrease of (Expand search)
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or decrease » not decrease (Expand search), _ decrease (Expand search), and decrease (Expand search)
decrease to » decrease toc (Expand search), decreased to (Expand search), decrease the (Expand search)
decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
log processing » rock processing (Expand search), app processing (Expand search), alarm processing (Expand search)
decrease after » increase after (Expand search), disease after (Expand search)
decrease log » decrease low (Expand search), decreases low (Expand search), decrease of (Expand search)
decrease or » decrease of (Expand search), decrease on (Expand search), decrease toc (Expand search)
or decrease » not decrease (Expand search), _ decrease (Expand search), and decrease (Expand search)
decrease to » decrease toc (Expand search), decreased to (Expand search), decrease the (Expand search)
1
“... a decrease of L. monocytogenes of 1 log10/g at 10ºC and 1,57log10/g at 18ºC of ripening temperature. The...”
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“...) scale. After collection, the data was analyzed using descriptive statistics. Of the 202 participants...”
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Article
8
“...Aim: The conventional heat treatment (HT) is still used by the food processing industry...”
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9
“... a decrease of 9.2 log CFU.mL-1. The HPP treatment did not affect none of the tested virulence factors, the...”
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11
“.... In the assays in cheese-based broth containing TVEO at 1.25 μL/mL after 24 h, a decrease of approximately...”
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Master thesis
12
“... in vegetable broth resulted in decrease of viable cell counts of all test strains along the 24 h. A ≥ 3 log...”
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Master thesis
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“... L-26 in the absence of fruit co-products (approximate reduction of 2.9 log CFU / mL). After...”
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Master thesis
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Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“... of unsaturated fatty acids it contains. Gravading is a fish processing technique popular in Scandinavian and...”Access document
Master thesis
19
“... ao potencial fermentativo no SC (>2,5logUFC/mL para 24 e 48). S. thermophilus ST-M6® apresentou...”
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Doctoral thesis
20
“... de 2 minutos para produção de MMP probiótico. Verificou-se que, logo após o processamento, as contagens...”
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Master thesis