Buscas alternativas:
decrease during » increase during (Expandir a busca), increases during (Expandir a busca), increased during (Expandir a busca)
during decrease » during increased (Expandir a busca), during depressed (Expandir a busca), during disease (Expandir a busca)
air processing » dairy processing (Expandir a busca), stir processing (Expandir a busca), bait processing (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)
decrease air » decrease in (Expandir a busca), decrease hiv (Expandir a busca), decrease akt (Expandir a busca)
decrease at » decrease akt (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
at decrease » rate decrease (Expandir a busca), that decrease (Expandir a busca), not decrease (Expandir a busca)
decrease during » increase during (Expandir a busca), increases during (Expandir a busca), increased during (Expandir a busca)
during decrease » during increased (Expandir a busca), during depressed (Expandir a busca), during disease (Expandir a busca)
air processing » dairy processing (Expandir a busca), stir processing (Expandir a busca), bait processing (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)
decrease air » decrease in (Expandir a busca), decrease hiv (Expandir a busca), decrease akt (Expandir a busca)
decrease at » decrease akt (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
at decrease » rate decrease (Expandir a busca), that decrease (Expandir a busca), not decrease (Expandir a busca)
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“... convection air velocity of 1.25 to 1.50 m/s, air temperature between 45 and 75°C and drying time between...”
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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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“... depend on air incorporation to maintain their texture and structure during or after processing. Proteins...”
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Artigo
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“... and weigh reduction of the pre-dehydration tomatoes at different processing conditions. The osmotic...”
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Dissertação
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“... an alternative technique that reduces processing time and maintains product quality. Thus, this study aimed...”
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Dissertação
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“.... Plantations of tomatoes intended for processing industry and fresh market. The increasing consumption...”
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Dissertação
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“... decreases and functionalization increases in the modern electronics further size reduction is getting...”
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“...; this coordinate showed no significant decrease during the storage period. The chromaticity +b* showed...”
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Tese
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“... during amalgam burning. In order to investigate the level of pollution and the seasonal mercury...”
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Tese