Search alternatives:
decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
egg processing » log processing (Expand search), agro processing (Expand search), app processing (Expand search)
decrease skins » decrease in (Expand search), increase skin (Expand search), decrease owing (Expand search)
skins decrease » lesions decrease (Expand search)
decrease after » increase after (Expand search), disease after (Expand search)
decrease egg » decreases egg (Expand search), decrease age (Expand search), decrease cell (Expand search)
decrease to » decrease toc (Expand search), decreased to (Expand search), decrease the (Expand search)
decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
egg processing » log processing (Expand search), agro processing (Expand search), app processing (Expand search)
decrease skins » decrease in (Expand search), increase skin (Expand search), decrease owing (Expand search)
skins decrease » lesions decrease (Expand search)
decrease after » increase after (Expand search), disease after (Expand search)
decrease egg » decreases egg (Expand search), decrease age (Expand search), decrease cell (Expand search)
decrease to » decrease toc (Expand search), decreased to (Expand search), decrease the (Expand search)
1
2
3
4
5
“..., mediated by IgE. Until now, the processes used to decrease the allergenicity of egg proteins, such...”
Access document
Access document
6
7
9
10
“... of commercial laying hens, with a decrease in egg production costs. It is an operationally low cost product and...”
Access document
Access document
Article
11
“... pomace skins, before and after dietary fiber concentration. In addition, the aim was to evaluate the...”
Access document
Access document
Master thesis
12
13
“... depend on air incorporation to maintain their texture and structure during or after processing. Proteins...”
Access document
Access document
Article
14
15
“... motility (M) and motility vigor (V) between fresh and diluted semen. After cooling, a significant decrease...”
Access document
Access document
Article
16
“... motility (M) and motility vigor (V) between fresh and diluted semen. After cooling, a significant decrease...”
Access document
Access document
Article
17
“... decrease its sensitivity through missing and loss of eggs during sample processing. These results confirmed...”
Access document
Access document
Article
18
19
20
“...In order to evaluate the whole egg pasteurization efficiency, it was used 30 batches of raw eggs...”
Access document
Access document
Master thesis