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decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
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decrease that » decrease the (Expand search), decrease at (Expand search), decrees that (Expand search)
that decrease » that increase (Expand search), that increases (Expand search), not decrease (Expand search)
decrease meat » decreased mean (Expand search), decrease at (Expand search), decrease fear (Expand search)
decrease can » decrease in (Expand search), decrease and (Expand search), decrease at (Expand search)
can decrease » and decrease (Expand search), can increase (Expand search), to decrease (Expand search)
meat during » impact during (Expand search), meat cutting (Expand search), coast during (Expand search)
decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
decrease after » increase after (Expand search), disease after (Expand search)
decrease that » decrease the (Expand search), decrease at (Expand search), decrees that (Expand search)
that decrease » that increase (Expand search), that increases (Expand search), not decrease (Expand search)
decrease meat » decreased mean (Expand search), decrease at (Expand search), decrease fear (Expand search)
decrease can » decrease in (Expand search), decrease and (Expand search), decrease at (Expand search)
can decrease » and decrease (Expand search), can increase (Expand search), to decrease (Expand search)
meat during » impact during (Expand search), meat cutting (Expand search), coast during (Expand search)
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Subjects:
“...Campylobacteriosis; Chicken meat; ISO 10272; Molecular typing; Food preparation; Consumer behaviour...”
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Article
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“...© donated all products for the 8-weeks LED period. The Danish Agriculture & Food Council. The Danish Meat...”
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Article
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“... 67%, respectively. After the digestibility test, the effects of IER on performance, carcass and meat yield were...”
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Article
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“... no differences were found in terms of carcass or meat yield. A linear decrease in the percentage of abdominal fat...”
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Article
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“... experimental systems already after 3 days of incubation followed by a linear decrease after the 6th day, with...”
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Master thesis
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“..., inadequate temperatures during chilling, and inappropriate water chlorination in the assessed meat-packing...”
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Article
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“... freezing, different from that observed with N meat, which had a decrease in the volatile profile. During...”
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Master thesis
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“... (00:00-03:59, 04:00-07:59, 08:00-11:59, 12:00-15:59, 16:00-19:59, 20:00-23:59); on the variation in the rates of hunger before meal, meal enjoyment, satiety after meal, appetite...”
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Doctoral thesis