Buscas alternativas:
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
decrease during » increase during (Expandir a busca), increases during (Expandir a busca), increased during (Expandir a busca)
during decrease » during increased (Expandir a busca), during depressed (Expandir a busca), during disease (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
food sample » food samples (Expandir a busca), blood sample (Expandir a busca), wood samples (Expandir a busca)
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
decrease during » increase during (Expandir a busca), increases during (Expandir a busca), increased during (Expandir a busca)
during decrease » during increased (Expandir a busca), during depressed (Expandir a busca), during disease (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
food sample » food samples (Expandir a busca), blood sample (Expandir a busca), wood samples (Expandir a busca)
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“... physiologically displays cytoplasmic droplets (CDs) in the flagellum that may benefit cell exchange during...”
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Artigo
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Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“... work took place from early April to mid-July 2021 at the Chemical and Food Processing Laboratories...”Acessar documento
Dissertação
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“... capacity. After 2 months of feed production, 12 young Beagle dogs received either curcumin-containing food...”
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“...-type mortadella samples were formulated to contain 0.1% MSE, 0.2% MSE, or 0.01% BHT. After 14 days...”
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“... it tended to decrease after 6-mo storage. In sensory descriptive analysis, browning and turbidity was...”
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Assuntos:
“...Campylobacteriosis; Chicken meat; ISO 10272; Molecular typing; Food preparation; Consumer behaviour...”
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