Buscas alternativas:
bacterial processing » bacteria processing (Expandir a busca), material processing (Expandir a busca), materials processing (Expandir a busca)
decrease bacterial » increase bacterial (Expandir a busca), decrease arterial (Expandir a busca), increased bacterial (Expandir a busca)
decrease decrease » decrease release (Expandir a busca), decreases disease (Expandir a busca), disease decreases (Expandir a busca)
decrease statins » disease statins (Expandir a busca)
statins decrease » statins increase (Expandir a busca), strains decrease (Expandir a busca), taping decrease (Expandir a busca)
decrease after » disease after (Expandir a busca)
decrease of » decrease in (Expandir a busca)
of decrease » or decrease (Expandir a busca), not decrease (Expandir a busca), to decrease (Expandir a busca)
bacterial processing » bacteria processing (Expandir a busca), material processing (Expandir a busca), materials processing (Expandir a busca)
decrease bacterial » increase bacterial (Expandir a busca), decrease arterial (Expandir a busca), increased bacterial (Expandir a busca)
decrease decrease » decrease release (Expandir a busca), decreases disease (Expandir a busca), disease decreases (Expandir a busca)
decrease statins » disease statins (Expandir a busca)
statins decrease » statins increase (Expandir a busca), strains decrease (Expandir a busca), taping decrease (Expandir a busca)
decrease after » disease after (Expandir a busca)
decrease of » decrease in (Expandir a busca)
of decrease » or decrease (Expandir a busca), not decrease (Expandir a busca), to decrease (Expandir a busca)
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“... significant counts at 10 min. Decrease in bacterial growth was once again evidenced between 10 and 12.5 min...”
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“..., a decrease in motility was observed after 108 and 168 h of storage (P < 0.05) in the group whose extender...”
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“..., a decrease in motility was observed after 108 and 168 h of storage (P < 0.05) in the group whose extender...”
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“..., per 25 mL. After contamination, samples were stored at 8 °C or 37 °C, and bacterial counts were...”
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“... of handling and processing on levels of bacterial pathogens in foods, but it is also applicable to the...”
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