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quality processing » quality processes (Expand search), quality process (Expand search), dairy processing (Expand search)
decrease quality » increase quality (Expand search), disease quality (Expand search), database quality (Expand search)
decrease rapidly » disease rapidly (Expand search), decrease lipid (Expand search)
rapidly decrease » rapid decrease (Expand search), rapid increase (Expand search), taping decrease (Expand search)
decrease at » decrease akt (Expand search), decrease and (Expand search), decrease in (Expand search)
at decrease » rate decrease (Expand search), that decrease (Expand search), and decrease (Expand search)
Showing 1 - 20 results of 1,330 for search '(( decrease _ decrease quality processing ) OR ( decrease at decrease rapidly decrease ))*', query time: 0.88s Refine Results
1
Published 2011
“...Background: Obesity is rapidly becoming a worldwide epidemic that affects children and adults. Some...”
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Article
4
Published 2000
“...Aiming to identify parameters of popcorn quality decreases, the effects of harvest and shelling...”
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Article
7
Published 2018
“... technological quality and the carotenoids content in sweet breads produced with the replacement of wheat flour...”
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Article
8
Published 2018
“... in bakery products. This study aimed to evaluate the technological quality and the carotenoids content...”
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Article
9
Published 2019
“... was to assess UV-C radiation effect (13.44 W/m2) on microbiological decontamination and some quality...”
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Article
12
Published 2010
“... decrease vitamin C (vit C) content in vegetables. This paper presents the results of three field trials...”
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13
Published 2010
“... properties. Nevertheless, the storage conditions and processing methods must be optimized to maintain their...”
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Article
18
Published 2018
Subjects: “...enzyme microorganism; quality attributes....”
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Doctoral thesis
19
Published 2017
“... technological quality of dry bean grains processing. In this article industrial processing concepts and features...”
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Article
20
Published 2015
“... and reducing post-harvest cost without a sensorial and nutritional quality loss. Preservation...”
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