Buscas alternativas:
l processing » gel processing (Expandir a busca), oil processing (Expandir a busca), l processada (Expandir a busca)
decrease the » decreases the (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
the decrease » to decrease (Expandir a busca), and decrease (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 on » decrease in (Expandir a busca), decrease of (Expandir a busca), decrease or (Expandir a busca)
on decrease » on decreased (Expandir a busca), or decrease (Expandir a busca), of decrease (Expandir a busca)
decrease l » decrease il (Expandir a busca), decrease _ (Expandir a busca), decrease β (Expandir a busca)
l processing » gel processing (Expandir a busca), oil processing (Expandir a busca), l processada (Expandir a busca)
decrease the » decreases the (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
the decrease » to decrease (Expandir a busca), and decrease (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 on » decrease in (Expandir a busca), decrease of (Expandir a busca), decrease or (Expandir a busca)
on decrease » on decreased (Expandir a busca), or decrease (Expandir a busca), of decrease (Expandir a busca)
decrease l » decrease il (Expandir a busca), decrease _ (Expandir a busca), decrease β (Expandir a busca)
1
2
3
4
5
6
7
8
9
“... are attributed to the decrease of the oxide grain boundary density with time, which induces a decrease...”
Acessar documento
Acessar documento
Artigo
10
“... drying of sausages, L. monocytogenes tends to decrease considerably. However, despite the various hurdles...”
Acessar documento
Acessar documento
11
“.... At 37 °C, there was a decrease in pH and an increase in the accompanying microbiota that interfered with the...”
Acessar documento
Acessar documento
Artigo
12
“...The Supplementary Material for this article can be found online at: https://www...”
Acessar documento
Acessar documento
Artigo
13
Influence of the concentration of locust bean gum on the gelling ability of whey peptic hydrolysates
“... to a decrease in the gel strength. However, for whey proteins a small amount of LBG (0.1 %) leads to a big...”Acessar documento
14
“... of properties. Surface engineering has the potential to improve productivity and further extend the lifetime...”
Acessar documento (1)
Acessar documento (2)
Acessar documento (1)
Acessar documento (2)
Artigo
15
“...Aim: The conventional heat treatment (HT) is still used by the food processing industry...”
Acessar documento
Acessar documento
16
17
18
19
Invisible light, visible results: gamma irradiation effects on aromatic, edible and medicinal plants
“... use. During the processing and storage, they can be easily exposed to contamination that can lead...”Acessar documento
20