Buscas alternativas:
decrease processes » disease processes (Expandir a busca), decay processes (Expandir a busca), increase process (Expandir a busca)
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (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 processes » disease processes (Expandir a busca), decay processes (Expandir a busca), increase process (Expandir a busca)
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (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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“... a descriptive sensory profile performed by 25 persons which evaluated the appearance, aroma, taste, texture and...”
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Artigo
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“...Identify and characterize bedridden users who live at home in the community and assess caregiver...”
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Artigo
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7
“...Background: Pain is an unpleasant sensory and emotional experience that can be classified as acute...”
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Dissertação
8
“... to these complementary resources, decrease costs and risks, and outputs’ monitoring and compliance...”
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Tese
10
“... textural, nutritional, and sensory changes induced by frying are desirable, but others are harmful to human...”
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Dissertação
11
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“... to rebaudiosides A and D. The processes for obtaining rebaudioside A generate large amounts of stevioside with...”
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Dissertação
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17
“... improves its sensory acceptance through the application of technological processes. Cheeses stand out among...”
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Tese
18
“... formulations. After the bottled samples were characterized for physico-chemical, microbiological and sensorial...”
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Tese
19
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