Buscas alternativas:
decrease during » increase during (Expandir a busca), increases during (Expandir a busca), increased during (Expandir a busca)
during decrease » during increased (Expandir a busca), during depressed (Expandir a busca), during disease (Expandir a busca)
air processing » dairy processing (Expandir a busca), stir processing (Expandir a busca), bait processing (Expandir a busca)
decrease with » decreases with (Expandir a busca), increase with (Expandir a busca), decrease in (Expandir a busca)
with decrease » with decreased (Expandir a busca), with deceased (Expandir a busca), with increase (Expandir a busca)
decrease air » decrease in (Expandir a busca), decrease and (Expandir a busca), decrease hiv (Expandir a busca)
decrease at » decrease akt (Expandir a busca), decrease and (Expandir a busca), decrease in (Expandir a busca)
at decrease » rate decrease (Expandir a busca), that decrease (Expandir a busca), and decrease (Expandir a busca)
decrease during » increase during (Expandir a busca), increases during (Expandir a busca), increased during (Expandir a busca)
during decrease » during increased (Expandir a busca), during depressed (Expandir a busca), during disease (Expandir a busca)
air processing » dairy processing (Expandir a busca), stir processing (Expandir a busca), bait processing (Expandir a busca)
decrease with » decreases with (Expandir a busca), increase with (Expandir a busca), decrease in (Expandir a busca)
with decrease » with decreased (Expandir a busca), with deceased (Expandir a busca), with increase (Expandir a busca)
decrease air » decrease in (Expandir a busca), decrease and (Expandir a busca), decrease hiv (Expandir a busca)
decrease at » decrease akt (Expandir a busca), decrease and (Expandir a busca), decrease in (Expandir a busca)
at decrease » rate decrease (Expandir a busca), that decrease (Expandir a busca), and decrease (Expandir a busca)
1
“... aim of this work was to prepare quality dehydrated products based on a convective drying process with...”
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2
Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“... which it starts to decrease. Generally speaking, quality parameters did not change with temperature, but...”Acessar documento
Dissertação
3
4
5
“... depend on air incorporation to maintain their texture and structure during or after processing. Proteins...”
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Artigo
6
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9
10
“... tomatoes were carried out in a stove with air circulation and a convective dryer with trays, at two levels...”
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Dissertação
11
“... decrease the quality of the bean, regarding titratable acidity and its balance with sweetness (sucrose...”
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Dissertação
13
“.... The dried tomatoes stored for sixty days with air and vacuum packaging, no significant changes...”
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Dissertação
14
“... for formation of PZT by ~100 ºC commensurate with a decrease in activation energy from 68±15 kJ/mol...”
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15
16
“... 8% maltodextrin (MP). Four grugru palm powders were prepared using the following processes: oven drying with air...”
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Tese
17
18
19
“.... Suspended matter ofthe surface water in the study area is highly polluted with Hg (upto 10 ug/g during...”
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Tese
20