Buscas alternativas:
decrease processing » decrease processes (Expandir a busca), cheese processing (Expandir a busca), database processing (Expandir a busca)
salt decreases » and decreases (Expandir a busca), but decreases (Expandir a busca), diet decreases (Expandir a busca)
decrease salt » decrease akt (Expandir a busca), decrease cell (Expandir a busca), decrease il (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 at » decrease akt (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
at decrease » rate decrease (Expandir a busca), that decrease (Expandir a busca), not decrease (Expandir a busca)
decrease processing » decrease processes (Expandir a busca), cheese processing (Expandir a busca), database processing (Expandir a busca)
salt decreases » and decreases (Expandir a busca), but decreases (Expandir a busca), diet decreases (Expandir a busca)
decrease salt » decrease akt (Expandir a busca), decrease cell (Expandir a busca), decrease il (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 at » decrease akt (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
at decrease » rate decrease (Expandir a busca), that decrease (Expandir a busca), not decrease (Expandir a busca)
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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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2
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
Dissertação
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“... products and the application of food reformulation strategies based on salt/animal fat partial or total...”
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Tese
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“... wheat dough and on technology and nutritional biscuit quality. The effect of replacing part of the wheat...”
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Dissertação
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