Search alternatives:
decrease processes » disease processes (Expand search), decay processes (Expand search), increase process (Expand search)
decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
decrease rapid » decrease lipid (Expand search), decreased ratio (Expand search), decrease and (Expand search)
rapid decrease » rapidly decrease (Expand search), rapid increase (Expand search), ratio decrease (Expand search)
decrease after » increase after (Expand search), disease after (Expand search)
meat decrease » meal decreases (Expand search), may decrease (Expand search), that decrease (Expand search)
during meat » during heat (Expand search), during melt (Expand search), during mental (Expand search)
Showing 1 - 20 results of 455 for search '(( decrease rapid decrease decrease processes ) OR ( during meat decrease decrease after ))*', query time: 0.84s Refine Results
1
Published 2017
Subjects: “...Rapid tooling...”
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2
Published 2019
“... for 9 days at 4 °C, and analyzed every 3 days. The results showed a pH decrease during nighttime holding...”
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3
Published 2023
“... properties of the products produced. During the tissue paper base sheet transformation process, also called...”
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6
Published 2018
“... study of the long-term utilization of geopolymers for pH control in anaerobic processes for methane...”
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Master thesis
10
Published 2003
“... in five groups of 10 animals (five from each genetic group) and serially slaughtered during 204 days. Meat...”
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11
Published 2003
“... in five groups of 10 animals (five from each genetic group) and serially slaughtered during 204 days. Meat...”
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13
Published 2017
“... of the meat nor carcass pH were affected by treatments. For tenderness and losses during thawing and...”
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14
Published 2003
“... in five groups of 10 animals (five from each genetic group) and serially slaughtered during 204 days. Meat...”
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15
Published 2017
“... of the meat nor carcass pH were affected by treatments. For tenderness and losses during thawing and...”
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16
Published 2017
“... of the meat nor carcass pH were affected by treatments. For tenderness and losses during thawing and...”
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19
Published 2023
“.... During imbibition there was an increase of antioxidant enzyme activity, and a decrease in lipid...”
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20
Published 2023
“.... During imbibition there was an increase of antioxidant enzyme activity and a decrease in lipid...”
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