Buscas alternativas:
faster decreased » faster decrease (Expandir a busca), after deceased (Expandir a busca), waste decrease (Expandir a busca)
decrease faster » decrease after (Expandir a busca), decrease further (Expandir a busca), decreased after (Expandir a busca)
decreased ratio » decreased rate (Expandir a busca), decreased native (Expandir a busca), decreased rankl (Expandir a busca)
ratio decrease » rate decrease (Expandir a busca), rapid decrease (Expandir a busca), ratio increase (Expandir a busca)
decrease milk » decrease il (Expandir a busca), decrease risk (Expandir a busca), decrease in (Expandir a busca)
Mostrando 1 - 20 resultados de 177 para a busca '(( decrease _ decrease milk processing ) OR ( decrease faster decreased ratio decrease ))*', tempo de busca: 0,80s Refinar Resultados
1
Publicado em 2013
“..., the ingestion of different aliments; the positioning, and imaging processing interfere with extra...”
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Artigo
4
Publicado em 2021
“... Typhimurium and Listeria monocytogenes in buffalo milk under different processing and storage conditions...”
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Artigo
5
Publicado em 2022
Assuntos: “...milk; stability; components; UNAM; caseins; serum proteins....”
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Artigo
8
Publicado em 2013
“... milk. High-pressure processing (HPP) is a non-thermal technology that can provide safe foods with...”
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Dissertação
10
Publicado em 2019
“...The influence of tree spacing on the wood/bark ratio is unknown in young fast-growing Eucalyptus...”
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Artigo
11
Publicado em 2023
“... with the use of LPG. As the compression ratio increases, BTE increases and BSFC decreases because...”
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Artigo
13
Publicado em 2020
“...Abstract The buffalo’s reproductive seasonality determines the decrease in milk and cheese...”
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14
Publicado em 2021
“... properties. Thus, this study evaluated the effects of sheep milk ice cream [conventional full-fat (CONV...”
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Artigo
15
Publicado em 2006
“... techniques of food processing. Ohmic heating is one of these techniques that can be considered as a high...”
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17
Publicado em 2010
“... at evaluating the contaminating microorganisms in the processing line of fresh cheese, namely Minas frescal and...”
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