Buscas alternativas:
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
meat properties » jet properties (Expandir a busca), impact properties (Expandir a busca), cement properties (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (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 toc » decrease of (Expandir a busca), decrease the (Expandir a busca), decrease on (Expandir a busca)
toc decrease » to decrease (Expandir a busca), the decrease (Expandir a busca), not decrease (Expandir a busca)
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
meat properties » jet properties (Expandir a busca), impact properties (Expandir a busca), cement properties (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (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 toc » decrease of (Expandir a busca), decrease the (Expandir a busca), decrease on (Expandir a busca)
toc decrease » to decrease (Expandir a busca), the decrease (Expandir a busca), not decrease (Expandir a busca)
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“... this period, doesn’t affect sensory properties and keeps the microbial count low....”
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Artigo de conferência
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“... flavor of fish meat after two minutes’ steam cooking. Average score revealed a general decline...”
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Artigo
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“..., nutritional, and sensory aspects, depending on the food and oil properties and the frying process. In this...”
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Artigo
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“...-chemical properties, microbiological, and sensory characteristics were assessed. As the myopathy increased...”
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Artigo
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“...Starters are microbial cultures used to promote and conduct the fermentation of meat products...”
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Artigo
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“...O Transtorno Obsessivo-Compulsivo (TOC) consiste em uma doença crônica caracterizada pela presença...”
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Dissertação
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