Emulsion Mapping in Pork Meat Emulsion Systems with Various Lipid Types and Brown Rice Fiber.

Korean J Food Sci Anim Resour · 2015 · PMC4682521 · PMID 26761836

Europe PMC DOI

hedged sentence

—

closest p

—

boldest claim

The sentences

a decreasing trendno p-value reported

Cooking yields in the emulsion systems showed a decreasing trend with reduced fat levels, and the meat emulsion systems with increasing BRF levels showed increased cooking yield.

also in 47,180 other papers

Quoted from the open-access full text in Europe PMC under the licence the publisher applied. The sentence is reproduced exactly as published; the emphasis is ours.