Buscas alternativas:
cheese processing » coffee processing (Expandir a busca)
decrease cheese » decrease release (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 that » decrease at (Expandir a busca), decrees that (Expandir a busca), decree that (Expandir a busca)
that decrease » that increase (Expandir a busca), that increases (Expandir a busca), not decrease (Expandir a busca)
decrease the » decreases the (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
the decrease » to decrease (Expandir a busca), and decrease (Expandir a busca)
cheese processing » coffee processing (Expandir a busca)
decrease cheese » decrease release (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 that » decrease at (Expandir a busca), decrees that (Expandir a busca), decree that (Expandir a busca)
that decrease » that increase (Expandir a busca), that increases (Expandir a busca), not decrease (Expandir a busca)
decrease the » decreases the (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
the decrease » to decrease (Expandir a busca), and decrease (Expandir a busca)
1
2
4
5
6
“... types of cheese, that ensure the hazard control and no product contamination. For the elaboration of the...”
Acessar documento
Acessar documento
Trabalho de conclusão de curso
7
8
“..., a decrease of bioactivity was observed after seven days under storage in fridge, when the extracts were...”
Acessar documento
Acessar documento
9
10
11
“... composition and dehydration is one of the major processing procedures and processing whey. Hence, the...”
Acessar documento
Acessar documento
Dissertação
12
13
“... That Apply (CATA). Os aditivos influenciaram positivamente a preservação das células de Lactobacillus...”
Acessar documento
Acessar documento
Tese