Buscas alternativas:
increase after » decrease after (Expandir a busca)
due processing » cue processing (Expandir a busca), the processing (Expandir a busca), pre processing (Expandir a busca)
after decrease » faster decrease (Expandir a busca), after deceased (Expandir a busca), litter decrease (Expandir a busca)
decrease acid » decrease lipid (Expandir a busca), decrease asian (Expandir a busca), decrease covid (Expandir a busca)
acid decrease » acid degreaser (Expandir a busca), rapid decrease (Expandir a busca), acid increase (Expandir a busca)
decrease due » decrease the (Expandir a busca), increase due (Expandir a busca), decrease age (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
increase after » decrease after (Expandir a busca)
due processing » cue processing (Expandir a busca), the processing (Expandir a busca), pre processing (Expandir a busca)
after decrease » faster decrease (Expandir a busca), after deceased (Expandir a busca), litter decrease (Expandir a busca)
decrease acid » decrease lipid (Expandir a busca), decrease asian (Expandir a busca), decrease covid (Expandir a busca)
acid decrease » acid degreaser (Expandir a busca), rapid decrease (Expandir a busca), acid increase (Expandir a busca)
decrease due » decrease the (Expandir a busca), increase due (Expandir a busca), decrease age (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
1
“... of 83 to 94% in total tocopherol content after extrusion processing was observed and the decrease was more significant...”
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Artigo
2
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Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“... of unsaturated fatty acids it contains. Gravading is a fish processing technique popular in Scandinavian and...”Acessar documento
Dissertação
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6
“... activities, such as mining, processing or use of metals and/or substances that contain metal pollutants are...”
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Dissertação
7
“... of Enterobacteriaceae after 24 h of colonic fermentation, in addition to decrease the pH values and increase the...”
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Tese
8
9
10
“... químicos (cinza, gordura, ácidos gordos, proteína, fibra dietética e pigmentos) foram determinados...”
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Dissertação
11
“... reinforced UP and epoxy composites) the increased moisture absorption is accompanied by a decrease...”
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Relatório
12
“... derived from the fruit processing industry, basically consisting of peels, seeds and stalks, and are...”
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Tese
13
14
“... de pH à base de ácido sulfúrico, para ajuste do pH na faixa de 4,5 a 5,5, apresentaram desempenho compatível...”
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Dissertação
15
“... de características físico-químicas básicas, além da concentração dos principais CF (ANT, flavonóis, ácidos fenólicos...”
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Tese
16
“... were also affected by processing, with a decrease in monounsaturated and saturated fatty acids, but...”
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17
“... de qualidade e segurança. Inicialmente, estudou-se a eficácia de sanitizantes (cloramina orgânica e ácido...”
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Tese
18
“...Resumo: As bactérias ácido láticas (BAL), são encontradas naturalmente em diversos alimentos...”
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Dissertação
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20
“... analisados foram o teor de ácidos graxos livres, o índice de peróxido e o índice de iodo. Para os grãos...”
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Tese