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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)
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1
“... (P1, P2, P3, P4 and P5) decreased in clams after the exposure to summer sediments. MAO increased in clams exposed...”
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Article
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“...Mushrooms are one of the most perishable products and tend to lose quality right after harvest. The...”
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4
“... in vegetable broth resulted in decrease of viable cell counts of all test strains along the 24 h. A ≥ 3 log...”
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Master thesis
5
“... 35 days of storage. An increase in the activity of polyphenol oxidase immediately after processing (about...”
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Article
6
“... as a solution to inactivate pathogenic agents and to extend the shelf-life of juice products. However...”
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7
“..., escarpments and erosive grooves show distinction of the sedimentary processes along the continental shelf...”
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Doctoral thesis
8
“...The shelf life of a vegetable oil depends on some variables which involves steps from cultivation...”
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Master thesis
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10
“... America. Tomatoes are easily perishable after being picked up from the tree and this makes the process...”
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11
“...One of the major concerns in cheese production is the shelf life extension, and the use...”
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Article
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13
“..., which can change their physical-chemical characteristics and decrease shelf life, and cause infection...”
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Master thesis
14
“... improves its sensory acceptance through the application of technological processes. Cheeses stand out among...”
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Doctoral thesis
15
“... formulations. After the bottled samples were characterized for physico-chemical, microbiological and sensorial...”
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