Buscas alternativas:
log processing » rock processing (Expandir a busca), alarm processing (Expandir a busca)
decrease log » decrease low (Expandir a busca), decreases low (Expandir a busca), decrease of (Expandir a busca)
decrease may » decrease by (Expandir a busca), decrease human (Expandir a busca), decrease fear (Expandir a busca)
may decrease » may increase (Expandir a busca), can 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 to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease the (Expandir a busca)
log processing » rock processing (Expandir a busca), alarm processing (Expandir a busca)
decrease log » decrease low (Expandir a busca), decreases low (Expandir a busca), decrease of (Expandir a busca)
decrease may » decrease by (Expandir a busca), decrease human (Expandir a busca), decrease fear (Expandir a busca)
may decrease » may increase (Expandir a busca), can 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 to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease the (Expandir a busca)
1
Microbial contamination of luncheon meat sliced and packaged at supermarkets in Porto Alegre, Brazil
“... to sanitization procedures. This fact may lead to the decrease of cleaning and disinfection frequency and to the...”Acessar documento
Artigo
2
“... 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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3
“... led to a decrease in habitual physical activity, which may explain the majority of participants...”
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Artigo
4
5
6
“... in vegetable broth resulted in decrease of viable cell counts of all test strains along the 24 h. A ≥ 3 log...”
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Dissertação
7
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
8
“... nutritional characteristics and sensory attributes. The processing of the cashew pseudo-fruit (also called...”
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Dissertação
9
“... de 2 minutos para produção de MMP probiótico. Verificou-se que, logo após o processamento, as contagens...”
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Dissertação
10
“... de DP nos primeiros molares inferiores. Logo após a indução da DP, foi iniciada a reposição com MEL (5 mg/Kg) por via...”
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Dissertação
11
“... fatty acids, as well as their amount in each product, may influence oxidative stability which could...”
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Trabalho de conclusão de curso
12
“... de barreira ao oxigênio para os filmes de PBAT/nisina. A evolução da biodegradação pôde ser confirmada logo...”
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Tese
13
“... of FE and oxidation temperature of CNTs may overlap. In this case low temperature processing...”
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14
“... inicial de 6,8 log10 UFC/mL da cepa de Salmonella Enteritidis inoculada, após 24 horas sob refrigeração...”
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Tese
15
16
“.../c, provavelmente devido a baixa produção da citocina anti-inflamatória IL-10. Logo, nossa análise reporta...”
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Dissertação
17