Buscas alternativas:
decreased during » decrease during (Expandir a busca), decreases during (Expandir a busca), increased during (Expandir a busca)
and decreased » and decreases (Expandir a busca), and increased (Expandir a busca)
decrease any » decreases and (Expandir a busca), decreased and (Expandir a busca), decreased ant (Expandir a busca)
any decrease » and decrease (Expandir a busca), can decrease (Expandir a busca), may decrease (Expandir a busca)
decrease toc » decrease of (Expandir a busca), decrease the (Expandir a busca), decreased to (Expandir a busca)
toc decrease » to decrease (Expandir a busca), the decrease (Expandir a busca), not decrease (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
decreased during » decrease during (Expandir a busca), decreases during (Expandir a busca), increased during (Expandir a busca)
and decreased » and decreases (Expandir a busca), and increased (Expandir a busca)
decrease any » decreases and (Expandir a busca), decreased and (Expandir a busca), decreased ant (Expandir a busca)
any decrease » and decrease (Expandir a busca), can decrease (Expandir a busca), may decrease (Expandir a busca)
decrease toc » decrease of (Expandir a busca), decrease the (Expandir a busca), decreased to (Expandir a busca)
toc decrease » to decrease (Expandir a busca), the decrease (Expandir a busca), not decrease (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
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“...This work evaluates the influence of the type of surfactant (Tween 20, SDS and DTAB) and processing...”
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Artigo
5
“... de hidrólise dos dois ensaios realizados a 45 °C diminuíram significativamente (0.14 g/l/h at 50°C and 0.10...”
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Tese
6
“... C), and antioxidant activity of mangaba jelly. Jelly processing, significantly (p < 0.05) decreased the...”
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Artigo
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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
Dissertação
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“... processing and the quality of the sample. Methods: Umbilical cord blood samples collected during the third...”
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Artigo
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“... plant origin are consumed only after processing and formulation, the final activity exhibited by their...”
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Artigo
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“... towards pore removal and compact densification. To allow a significant decrease on the TF of KNN...”
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“... over-processing and can decrease product quality. Fresh cloudy apple juice was subjected to continuous...”
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Tese
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“... the processing and storage practices of BB are not suitable, significant losses in its nutritional...”
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“... remained in the wine. After racking, this amount decreased to 10.9 %, and, after malolactic fermentation...”
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“..., considering infant and young child feeding (IYCF) indicators and food processing. The infant feeding practices...”
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Artigo
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