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decrease bacteria » decrease bacterial (Expandir a busca), decreased bacterial (Expandir a busca), increase bacterial (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)
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low decrease » flow decrease (Expandir a busca), loss decrease (Expandir a busca), to decrease (Expandir a busca)
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at decrease » rate decrease (Expandir a busca), that decrease (Expandir a busca), not decrease (Expandir a busca)
Mostrando 1 - 20 resultados de 49 para a busca '(( decrease and decrease bacteria processing ) OR ( decrease at decrease low decrease ))~', tempo de busca: 1,25s Refinar Resultados
1
Publicado em 2014
“...A procura por novas matrizes alimentares como veículo de bactérias probióticas está crescendo...”
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4
Publicado em 2015
“... at 2.5 μL/g caused a decrease in viable cell counts of all tested bacteria tested after 72 h of exposure, varying...”
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9
Publicado em 2020
“...The rehydration and ensiling of dry corn grain are processing methods capable to improve the starch...”
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10
Publicado em 2019
“... bacteria (1.3x102 CFU/g) and molds and yeasts (1.3x102 CFU/g) were low. Over 50 days of follow-up (stored...”
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Artigo
12
Publicado em 2021
“... of unsaturated fatty acids it contains. Gravading is a fish processing technique popular in Scandinavian and...”
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13
Publicado em 2019
“... coliformes termotolerantes, enquanto as contagens de bactérias aeróbicas mesofílicas (1,3x10 2 UFC...”
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Artigo
14
Publicado em 2019
“... wastewater as the culture media can contribute to decrease nitrogen and energy inputs. Additionally...”
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Artigo
17
Publicado em 2018
“... bacteria. The US promoted acceleration of the darkening of the samples stored at 45°C. Aw and humidity...”
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Dissertação
19
Publicado em 2012
“... de bactérias e fungos psicrotróficos. Testes de escala hedônica de sete pontos para avaliação da aparência...”
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Dissertação
20
Publicado em 2012
“... meat in the processing of a smoked sausage, and to determine its microbial, chemical, sensorial quality...”
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