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that decrease » that increase (Expand search), that increases (Expand search), not decrease (Expand search)
at processing » meat processing (Expand search), heat processing (Expand search), wet processing (Expand search)
decrease at » decrease akt (Expand search), decrease and (Expand search), decrease in (Expand search)
decrease l » decrease il (Expand search), decrease _ (Expand search), decrease β (Expand search)
l decrease » _ decrease (Expand search), α decrease (Expand search), to decrease (Expand search)
decrease their » decrease the (Expand search), increase their (Expand search), decreases the (Expand search)
their decrease » the decrease (Expand search), their disease (Expand search), the decreased (Expand search)
decrease that » decrease the (Expand search), decrees that (Expand search), decree that (Expand search)
that decrease » that increase (Expand search), that increases (Expand search), not decrease (Expand search)
at processing » meat processing (Expand search), heat processing (Expand search), wet processing (Expand search)
decrease at » decrease akt (Expand search), decrease and (Expand search), decrease in (Expand search)
decrease l » decrease il (Expand search), decrease _ (Expand search), decrease β (Expand search)
l decrease » _ decrease (Expand search), α decrease (Expand search), to decrease (Expand search)
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“..., considering infant and young child feeding (IYCF) indicators and food processing. The infant feeding practices...”
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Article
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“...10/g at 10ºC and 2,24log10/g at 18ºC). This study points out the fact that the decrease of L. monocytogenes...”
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“.... At 37 °C, there was a decrease in pH and an increase in the accompanying microbiota that interfered with the...”
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Article
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“...The Supplementary Material for this article can be found online at: https://www...”
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“... (p < 0.0001). The comparison of progressive motility after processing and 24 h after incubation between these...”
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“..., therefore, sanitation becomes a critical step processing. In the present study the effects of the...”
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Master thesis
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“... could be increased with the production of new products that allow longer shelf life. The gelation...”
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