Buscas alternativas:
decrease processes » disease processes (Expandir a busca), decay processes (Expandir a busca), increase process (Expandir a busca)
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
decrease salt » decrease at (Expandir a busca), decrease akt (Expandir a busca), decrease and (Expandir a busca)
decrease any » decrease and (Expandir a busca), decreases and (Expandir a busca), decreased and (Expandir a busca)
any decrease » and decrease (Expandir a busca), can decrease (Expandir a busca), may decrease (Expandir a busca)
salt taste » salty taste (Expandir a busca)
decrease processes » disease processes (Expandir a busca), decay processes (Expandir a busca), increase process (Expandir a busca)
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
decrease salt » decrease at (Expandir a busca), decrease akt (Expandir a busca), decrease and (Expandir a busca)
decrease any » decrease and (Expandir a busca), decreases and (Expandir a busca), decreased and (Expandir a busca)
any decrease » and decrease (Expandir a busca), can decrease (Expandir a busca), may decrease (Expandir a busca)
salt taste » salty taste (Expandir a busca)
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“... target to be used in the design of adequate pasteurisation processes. The objectives of this work were...”
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Artigo
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“..., 600, and 800 kPa at 13 ± 1°C) for 4 or 8 d, promotes any improvement compared to conventional...”
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Artigo
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“... obtained with the 10:1 ratio had a dry and fibrous texture and a slightly salty taste. Salt concentration...”
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Artigo
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“... methods for monitoring the invasion processes. We analyzed the morphological differences between a wild...”
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Artigo
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“... yield any effect on performance, casting doubt on the hypothesis that arousal decrease facilitates motor...”
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Artigo
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“...Several microorganisms have been studied in flotation, sedimentation and filtration processes...”
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Dissertação
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“... a strange taste. Thus, the production of low sodium salamis using salt replacers (KCl and CaCl2) or salamis...”
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Artigo
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