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decrease meat » decreased mean (Expand search), decrease at (Expand search), decrease fear (Expand search)
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toc decrease » to decrease (Expand search), the decrease (Expand search), not decrease (Expand search)
meat processing » post processing (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), 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 toc » decrease of (Expand search), decrease the (Expand search), decreased to (Expand search)
toc decrease » to decrease (Expand search), the decrease (Expand search), not decrease (Expand search)
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“... client s credit risk and on his/her business structure and/or potential. The profitability that the use...”
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Master thesis
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“... pela capacidade de ver, ouvir e tocar os pacientes. Esse comportamento mostra a necessidade de fortalecer...”
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Article
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“... for 9 days at 4 °C, and analyzed every 3 days. The results showed a pH decrease during nighttime holding...”
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Article
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“...O Transtorno Obsessivo-Compulsivo (TOC) consiste em uma doença crônica caracterizada pela presença...”
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Master thesis
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“... of athletes living in training centers of soccer clubs that offers access to basic education for their players...”
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Master thesis
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“... acceptability (7.48-7.62), while the use of SEV meat produced a slight decrease (7.25; p < .05). Therefore...”
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Article
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Microbial contamination of luncheon meat sliced and packaged at supermarkets in Porto Alegre, Brazil
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“...Luncheon meat...”Access document
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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19
“... might decrease the quality of the product. It must be highlighted that microorganisms, such...”
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20
“... variation whose limits were between 5,60:1 and 13,03: 1, so indicating a serious decrease of the product...”
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Article