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rapidly decrease » rapid increase (Expand search), brazil decrease (Expand search), taping decrease (Expand search)
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and decrease » and decreases (Expand search), and decreased (Expand search), and increase (Expand search)
decrease l » decrease il (Expand search), decrease _ (Expand search), decrease β (Expand search)
l decrease » _ decrease (Expand search), α decrease (Expand search), to decrease (Expand search)
rapidly decrease » rapid increase (Expand search), brazil decrease (Expand search), taping decrease (Expand search)
decrease rapidly » disease rapidly (Expand search), decrease lipid (Expand search)
decrease milk » decrease il (Expand search), decrease risk (Expand search), decrease in (Expand search)
decrease and » decreases and (Expand search), decrease in (Expand search), decrease of (Expand search)
and decrease » and decreases (Expand search), and decreased (Expand search), and increase (Expand search)
decrease l » decrease il (Expand search), decrease _ (Expand search), decrease β (Expand search)
l decrease » _ decrease (Expand search), α decrease (Expand search), to decrease (Expand search)
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“... which plays a central role in host defense and in the acute inflammatory response related to tissue...”
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Article
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“... sacrificed by decapitation on the 28th day of age. Blood was taken and the brain was rapidly removed. Medulla...”
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Article
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“... Typhimurium and Listeria monocytogenes in buffalo milk under different processing and storage conditions...”
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“..., the ingestion of different aliments; the positioning, and imaging processing interfere with extra...”
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Subjects:
“...milk; stability; components; UNAM; caseins; serum proteins....”
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“... milk. High-pressure processing (HPP) is a non-thermal technology that can provide safe foods with...”
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Master thesis
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“...Abstract The buffalo’s reproductive seasonality determines the decrease in milk and cheese...”
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Article
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“... techniques of food processing. Ohmic heating is one of these techniques that can be considered as a high...”
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“... at evaluating the contaminating microorganisms in the processing line of fresh cheese, namely Minas frescal and...”
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Article
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