Buscas alternativas:
decrease further » increase further (Expandir a busca), disease further (Expandir a busca), decrease the (Expandir a busca)
further decrease » further increase (Expandir a busca), faster decrease (Expandir a busca), the decrease (Expandir a busca)
decrease strain » increase strain (Expandir a busca), decreases pain (Expandir a busca), decreased brain (Expandir a busca)
meat processing » post processing (Expandir a busca)
strain decrease » stress decreases (Expandir a busca)
decrease meat » decreased mean (Expandir a busca), decrease at (Expandir a busca), decrease fear (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 further » increase further (Expandir a busca), disease further (Expandir a busca), decrease the (Expandir a busca)
further decrease » further increase (Expandir a busca), faster decrease (Expandir a busca), the decrease (Expandir a busca)
decrease strain » increase strain (Expandir a busca), decreases pain (Expandir a busca), decreased brain (Expandir a busca)
meat processing » post processing (Expandir a busca)
strain decrease » stress decreases (Expandir a busca)
decrease meat » decreased mean (Expandir a busca), decrease at (Expandir a busca), decrease fear (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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“... were further analyzed regarding simultaneous acetic acid and glucose consumption, specific growth rate...”
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Thickness dependence of the room-temperature ethanol sensor properties of Cu2O polycrystalline films
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“...thickness decreases...”Acessar documento (1)
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“...Comminuted meat products, such as frankfurters, fresh ground sausages and hamburgers are exposed...”
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“... at Day 0 and from 0.387 to 0.472 mg MDA/kg at 56 days of storage), and a decrease in the hardness...”
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Microbial contamination of luncheon meat sliced and packaged at supermarkets in Porto Alegre, Brazil
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“...Luncheon meat...”Acessar documento
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“.... Experimental results confirmed that the ratio between tangential and longitudinal directions tends to decrease...”
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“...). Probably, the yeast has low ethanol tolerance and the ethanol produced inhibits further lactose...”
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