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decrease using » decrease during (Expand search), decrease owing (Expand search), decreases during (Expand search)
decrease food » decreases food (Expand search), increase food (Expand search), decreases blood (Expand search)
food decrease » food decreases (Expand search), foods decreases (Expand search), flow decrease (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 or » decrease of (Expand search), decrease on (Expand search), decrease pro (Expand search)
or decrease » not decrease (Expand search), to decrease (Expand search), _ decrease (Expand search)
using four » using fourier (Expand search)
decrease using » decrease during (Expand search), decrease owing (Expand search), decreases during (Expand search)
decrease food » decreases food (Expand search), increase food (Expand search), decreases blood (Expand search)
food decrease » food decreases (Expand search), foods decreases (Expand search), flow decrease (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 or » decrease of (Expand search), decrease on (Expand search), decrease pro (Expand search)
or decrease » not decrease (Expand search), to decrease (Expand search), _ decrease (Expand search)
using four » using fourier (Expand search)
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“... presence of food and obtaining tissue samples. To evaluate the gastric emptying time, dry and moist food...”
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Article
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“...Food industry is dedicated in the continuous improvement of products safety and quality, satisfying...”
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Master thesis
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“...) and hydrophilic (polar head) properties in the same molecule, and are widely applied in the food...”
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Master thesis
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“..., using three fertilization treatments [Standard, twice Standard (2xStandard) and twice Standard including...”
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Article
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Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“... of the gravading process on mackerel fillets using physicochemical, biochemical and microbiological...”Access document
Master thesis
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