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properties decrease » properties degree (Expand search), properties secreted (Expand search), promotes decrease (Expand search)
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)
decrease after » increase after (Expand search), disease after (Expand search)
decrease toc » decrease of (Expand search), decrease the (Expand search), decrease on (Expand search)
toc decrease » to decrease (Expand search), the decrease (Expand search), not decrease (Expand search)
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“...beef; moist ageing; texture, colour; sensory properties; MAP....”
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“... time to 1/3. A decrease in natural cooked bean odor and appearence of off-odor, was noticed. The...”
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“..., Brine B, a reduced-sodium brine, containing 4% NaCl + 4% KCl. After the fermentation the olives were...”
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“... resistant starch content, even with a decrease in the content after this processing; they also showed more...”
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“..., texture profile and sensory analysis of deer burger. In addition, pH, color parameters and lipid oxidation...”
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