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sausage processing » language processing (Expand search), image processing (Expand search), bauxite processing (Expand search)
decrease sausage » decreases storage (Expand search), breast sausage (Expand search), decrease age (Expand search)
decrease during » increase during (Expand search), increases during (Expand search), increased during (Expand search)
during decrease » during increased (Expand search), during depressed (Expand search), during disease (Expand search)
decrease will » decrease with (Expand search), decrease cell (Expand search), decrease il (Expand search)
decrease to » decreased to (Expand search), decrease toc (Expand search), decrease the (Expand search)
sausage processing » language processing (Expand search), image processing (Expand search), bauxite processing (Expand search)
decrease sausage » decreases storage (Expand search), breast sausage (Expand search), decrease age (Expand search)
decrease during » increase during (Expand search), increases during (Expand search), increased during (Expand search)
during decrease » during increased (Expand search), during depressed (Expand search), during disease (Expand search)
decrease will » decrease with (Expand search), decrease cell (Expand search), decrease il (Expand search)
decrease to » decreased to (Expand search), decrease toc (Expand search), decrease the (Expand search)
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“... to climate change can be projected as a function of sensitivity and exposure during growth. These projections...”
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“... rotation elastic bands, of different levels of stiffness, will decrease rearfoot eversion during walking...”
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“...Introduction: Exercise-induced muscle damage (EIMD) triggers several events that will initiate the...”
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“... exposure during intrauterine life. Thus, we sought to evaluate the effects of intrauterine exposure to DZP...”
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“... of forest habitats during drought. Transitional forests, as ecotone habitat areas, appeared to support...”
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“..., naturally-fermented meat sausages, produced in the North of Portugal and generally in kitchens of small...”
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“... influence of their concentration on starter performance. During the processing and shelf life the...”
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“... at Monchique ridge after big wildfires occurred during 2002 and 2003. Deferential impacts were evaluated...”
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“... of cooked sausages (686, 705 and 542 N for NOR, MOD, and SEV, respectively). During the storage (56 days...”
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