Search alternatives:
decrease rapidly » disease rapidly (Expand search), decrease lipid (Expand search)
rapidly decrease » rapid increase (Expand search), brazil decrease (Expand search), taping decrease (Expand search)
meat processing » post processing (Expand search)
decrease strain » increase strain (Expand search), decreases pain (Expand search), decreased brain (Expand search)
strain decrease » stress decreases (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 meat » decreased mean (Expand search), decrease at (Expand search), decrease fear (Expand search)
decrease rapidly » disease rapidly (Expand search), decrease lipid (Expand search)
rapidly decrease » rapid increase (Expand search), brazil decrease (Expand search), taping decrease (Expand search)
meat processing » post processing (Expand search)
decrease strain » increase strain (Expand search), decreases pain (Expand search), decreased brain (Expand search)
strain decrease » stress decreases (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 meat » decreased mean (Expand search), decrease at (Expand search), decrease fear (Expand search)
1
2
3
4
“... production, epistatic effects in certain strain combinations caused decreases in starch-fermenting activity...”
Access document (1)
Access document (2)
Access document (1)
Access document (2)
Article
5
6
7
“... acceptability (7.48-7.62), while the use of SEV meat produced a slight decrease (7.25; p < .05). Therefore...”
Access document (1)
Access document (2)
Access document (1)
Access document (2)
Article
8
9
“... for 9 days at 4 °C, and analyzed every 3 days. The results showed a pH decrease during nighttime holding...”
Access document
Access document
Article
10
11
“...Fermented meat products are part of the daily diet in rural areas of Portugal. Nevertheless...”
Access document
Access document
12
“... variation whose limits were between 5,60:1 and 13,03: 1, so indicating a serious decrease of the product...”
Access document
Access document
Article
13
14
15
16
17
“... to fraud by the abusive use of protein extensors of the types collagen and soy proteins, used in meat...”
Access document
Access document
Article
18
Microbial contamination of luncheon meat sliced and packaged at supermarkets in Porto Alegre, Brazil
Subjects:
“...Luncheon meat...”Access document
Article
19
“... by no dynamic softening. At a fixed temperature, the average grain size refined by DRX linearly decreases with...”
Access document
Access document
Article
20
“... drying of sausages, L. monocytogenes tends to decrease considerably. However, despite the various hurdles...”
Access document
Access document