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 after » increase after (Expandir a busca), disease after (Expandir a busca)
after decrease » faster decrease (Expandir a busca), after deceased (Expandir a busca), litter decrease (Expandir a busca)
decrease at » decrease akt (Expandir a busca), decrease and (Expandir a busca), decrease in (Expandir a busca)
at decrease » rate decrease (Expandir a busca), that decrease (Expandir a busca), and decrease (Expandir a busca)
decrease on » decrease in (Expandir a busca), decrease of (Expandir a busca), decrease or (Expandir a busca)
on decrease » on decreased (Expandir a busca), or decrease (Expandir a busca), of 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 after » increase after (Expandir a busca), disease after (Expandir a busca)
after decrease » faster decrease (Expandir a busca), after deceased (Expandir a busca), litter decrease (Expandir a busca)
decrease at » decrease akt (Expandir a busca), decrease and (Expandir a busca), decrease in (Expandir a busca)
at decrease » rate decrease (Expandir a busca), that decrease (Expandir a busca), and decrease (Expandir a busca)
decrease on » decrease in (Expandir a busca), decrease of (Expandir a busca), decrease or (Expandir a busca)
on decrease » on decreased (Expandir a busca), or decrease (Expandir a busca), of decrease (Expandir a busca)
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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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Artigo
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“.... In the assays in cheese-based broth containing TVEO at 1.25 μL/mL after 24 h, a decrease of approximately...”
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Dissertação
5
“... CFU/g, respectively. After the end of the cooking process it was a decrease in all parameters, such...”
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Trabalho de conclusão de curso
6
“..., a decrease in bacterial concentrations was observed. Significant differences in taxonomic diversity and...”
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Tese
7
“..., a decrease in bacterial concentrations was observed. Significant differences in taxonomic diversity and...”
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Tese
8
“..., a decrease in bacterial concentrations was observed. Significant differences in taxonomic diversity and...”
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Tese
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“... derived from the fruit processing industry, basically consisting of peels, seeds and stalks, and are...”
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Tese
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