Buscas alternativas:
bacterial processing » bacteria processing (Expandir a busca), material processing (Expandir a busca), materials processing (Expandir a busca)
decrease bacterial » increase bacterial (Expandir a busca), decrease arterial (Expandir a busca), increased bacterial (Expandir a busca)
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
decrease at » decrease and (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), and decrease (Expandir a busca)
decrease to » decrease toc (Expandir a busca), decreased to (Expandir a busca), decrease the (Expandir a busca)
bacterial processing » bacteria processing (Expandir a busca), material processing (Expandir a busca), materials processing (Expandir a busca)
decrease bacterial » increase bacterial (Expandir a busca), decrease arterial (Expandir a busca), increased bacterial (Expandir a busca)
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
decrease at » decrease and (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), and decrease (Expandir a busca)
decrease to » decrease toc (Expandir a busca), decreased to (Expandir a busca), decrease the (Expandir a busca)
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“..., per 25 mL. After contamination, samples were stored at 8 °C or 37 °C, and bacterial counts were...”
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Artigo
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“... leptospires to evade detection. This study aims to compare three protocols for sample processing to optimize...”
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Artigo
5
“.... In the assays in cheese-based broth containing TVEO at 1.25 μL/mL after 24 h, a decrease of approximately...”
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Dissertação
6
“... complement and lysozyme, which were activated 24 h after the bacterial challenge in control fish. A reduction...”
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Artigo
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“... CFU/g, respectively. After the end of the cooking process it was a decrease in all parameters, such...”
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Trabalho de conclusão de curso
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“..., a decrease in bacterial concentrations was observed. Significant differences in taxonomic diversity and...”
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Tese
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“..., a decrease in bacterial concentrations was observed. Significant differences in taxonomic diversity and...”
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Tese
10
“..., a decrease in bacterial concentrations was observed. Significant differences in taxonomic diversity and...”
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Tese
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“... derived from the fruit processing industry, basically consisting of peels, seeds and stalks, and are...”
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Tese
13
“... nutritional characteristics and sensory attributes. The processing of the cashew pseudo-fruit (also called...”
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Dissertação
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