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pork processing » cork processing (Expand search), rock processing (Expand search), export processing (Expand search)
decrease pork » decrease work (Expand search), decrease or (Expand search), decrease pro (Expand search)
decrease loss » decrease costs (Expand search), decrease low (Expand search), decrease blood (Expand search)
loss decrease » loss decreases (Expand search), cross decreased (Expand search), to decrease (Expand search)
decrease risk » decreased risk (Expand search), increase risk (Expand search), decrease in (Expand search)
risk decrease » risk decreases (Expand search), risk increase (Expand search), break 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)
pork processing » cork processing (Expand search), rock processing (Expand search), export processing (Expand search)
decrease pork » decrease work (Expand search), decrease or (Expand search), decrease pro (Expand search)
decrease loss » decrease costs (Expand search), decrease low (Expand search), decrease blood (Expand search)
loss decrease » loss decreases (Expand search), cross decreased (Expand search), to decrease (Expand search)
decrease risk » decreased risk (Expand search), increase risk (Expand search), decrease in (Expand search)
risk decrease » risk decreases (Expand search), risk increase (Expand search), break 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)
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“... (P) availability, promoting its loss to water bodies and increasing the risk of eutrophication. In this sense, the...”
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“..., promoting its loss to water bodies and increasing the risk of eutrophication. In this sense, the...”
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“... P threshold is a simple and useful tool to classify soils regards its risk of P losses. Here we propose...”
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“... nasal obstruction, headache, increased secretion, crusting, mucosal damage, and loss of taste and smell...”
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“... agrifood system of pork. The research is qualitative and takes on the exploratory descriptive method...”
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“... a decrease of L. monocytogenes of 1 log10/g at 10ºC and 1,57log10/g at 18ºC of ripening temperature. The...”
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“..., indicated that along processing (i.e., decrease in pH and Aw), there was a tendency for both indicators...”
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