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owing decrease » taping decrease (Expandir a busca), will decrease (Expandir a busca), skins decrease (Expandir a busca)
decrease owing » decrease lodging (Expandir a busca), decrease during (Expandir a busca), decrease in (Expandir a busca)
decrease milk » decrease il (Expandir a busca), decrease risk (Expandir a busca), decrease in (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease the (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
decrease of » decrease in (Expandir a busca)
of decrease » or decrease (Expandir a busca), not decrease (Expandir a busca), to decrease (Expandir a busca)
Mostrando 1 - 20 resultados de 377 para a busca '(( decrease and decrease milk processing ) OR ( decrease owing decrease of decrease ))*', tempo de busca: 0,77s Refinar Resultados
1
Publicado em 2013
“... impair antioxidant defense owing to its involvement in the activation of sodium reabsorption to lead...”
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3
Publicado em 2021
“... Typhimurium and Listeria monocytogenes in buffalo milk under different processing and storage conditions...”
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4
Publicado em 2013
“..., the ingestion of different aliments; the positioning, and imaging processing interfere with extra...”
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Artigo
8
Publicado em 2014
“... of the nucleonic component decreases with the temperature and increases with the nucleon chemical...”
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9
Publicado em 2014
“... of the nucleonic component decreases with the temperature and increases with the nucleon chemical...”
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Artigo
10
Publicado em 2022
Assuntos: “...milk; stability; components; UNAM; caseins; serum proteins....”
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Artigo
11
Publicado em 2013
“... milk. High-pressure processing (HPP) is a non-thermal technology that can provide safe foods with...”
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15
Publicado em 2020
“...Abstract The buffalo’s reproductive seasonality determines the decrease in milk and cheese...”
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16
Publicado em 2006
“... techniques of food processing. Ohmic heating is one of these techniques that can be considered as a high...”
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18
Publicado em 2010
“... at evaluating the contaminating microorganisms in the processing line of fresh cheese, namely Minas frescal and...”
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