Buscas alternativas:
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and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
decrease not » decrease of (Expandir a busca), decrease akt (Expandir a busca), decrease at (Expandir a busca)
not decrease » to decrease (Expandir a busca), not increase (Expandir a busca), the decrease (Expandir a busca)
decrease can » decrease in (Expandir a busca), decrease at (Expandir a busca), decrease on (Expandir a busca)
can increase » an increase (Expandir a busca), and increase (Expandir a busca), an increased (Expandir a busca)
increase processing » increase process (Expandir a busca), increase professional (Expandir a busca), cheese processing (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 not » decrease of (Expandir a busca), decrease akt (Expandir a busca), decrease at (Expandir a busca)
not decrease » to decrease (Expandir a busca), not increase (Expandir a busca), the decrease (Expandir a busca)
decrease can » decrease in (Expandir a busca), decrease at (Expandir a busca), decrease on (Expandir a busca)
can increase » an increase (Expandir a busca), and increase (Expandir a busca), an increased (Expandir a busca)
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“...The Supplementary Material for this article can be found online at: https://www...”
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Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“... of unsaturated fatty acids it contains. Gravading is a fish processing technique popular in Scandinavian and...”Acessar documento
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“... acute and chronic tests do not reveal of how does a toxicant act. Toxicity to organisms can result from...”
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“..., which vary during the processing, affect the properties of the injection molded parts and the injection...”
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Influence of the concentration of locust bean gum on the gelling ability of whey peptic hydrolysates
“...The gelling ability of whey proteins can be changed by limited hydrolysis and by the presence...”Acessar documento
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