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)
at processing » meat processing (Expandir a busca), heat processing (Expandir a busca), wet processing (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 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 at » decrease akt (Expandir a busca), decrease in (Expandir a busca), decrease of (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)
at processing » meat processing (Expandir a busca), heat processing (Expandir a busca), wet processing (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 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 at » decrease akt (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
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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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“...The addition of gallium or zinc to ZSM-5 increases the aromatic selectivity and decreases the...”
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Artigo
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“... by-product. Aplle pomace, obtained in laboratory scale, was dried to decrease its chemical and...”
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Dissertação
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“... essenciais. Estas cultivares apresentaram um conteúdo significativo de polifenóis, com predomínio dos ácidos...”
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Microbial contamination of luncheon meat sliced and packaged at supermarkets in Porto Alegre, Brazil
“... on tryptose agar with nalidixic acid and Palcam agar. TCC mean varied from 1.2 log10 CFU.g-1 (store...”Acessar documento
Artigo
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“... avaliar o uso do reagente ácido pseudo glicol tiouréia (PGA) e ácido tioglicólico (TGA) como alternativas...”
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Tese
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“.... Entretanto, para a utilização deste substrato é necessário um tratamento inicial de hidrólise ácida, básica...”
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Dissertação
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“... cv. Okitsu e da limeira ácida Tahiti sobre doze porta-enxertos. Tangerina Satsuma cv. Okitsu e lima ácida...”
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Tese
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