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meat processing » event processing (Expand search), post processing (Expand search)
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increases meat » increases breast (Expand search), increases melon (Expand search), increasing meat (Expand search)
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Showing 1 - 20 results of 58 for search '(( decrease that increases meat processing ) OR ( decrease costs decrease owing decrease ))*', query time: 0.86s Refine Results
3
Published 2019
“...-slaughter stress factor that affects meat quality. Based on these observations, it is recommended...”
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Article
5
Published 2021
“... 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
6
Published 2015
“...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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7
Published 2015
“..., indicated that along processing (i.e., decrease in pH and Aw), there was a tendency for both indicators...”
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15
Published 2010
“... problems for hospital managers, such as high costs, operational complications, team disintegration and...”
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Article
16
Published 2009
“... increase of temperature conducted to a decrease on the adsorption constant for all the sugars in the mono...”
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17
Published 2009
“... increase of temperature conducted to a decrease on the adsorption constant for all the sugars in the mono...”
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20
Published 2020
“... amount of SFA decreases and the meat's n-polyunsaturated fatty acids increase relatively, it also affects...”
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Doctoral thesis
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