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sodium processing » sorghum processing (Expand search), minimum processing (Expand search), optimum processing (Expand search)
decrease walking » increase walking (Expand search), decreases weaning (Expand search), decrease during (Expand search)
walking decrease » walking decreases (Expand search), warming decreases (Expand search), taping decrease (Expand search)
decrease sodium » decrease sod (Expand search), decreases iodide (Expand search), decrease lodging (Expand search)
decrease costs » decreasing costs (Expand search), decreases post (Expand search), disease costs (Expand search)
costs decrease » loss decrease (Expand search), not decrease (Expand search), cells decrease (Expand search)
decrease at » decrease akt (Expand search), decrease and (Expand search), decrease in (Expand search)
at decrease » rate decrease (Expand search), that decrease (Expand search), and decrease (Expand search)
sodium processing » sorghum processing (Expand search), minimum processing (Expand search), optimum processing (Expand search)
decrease walking » increase walking (Expand search), decreases weaning (Expand search), decrease during (Expand search)
walking decrease » walking decreases (Expand search), warming decreases (Expand search), taping decrease (Expand search)
decrease sodium » decrease sod (Expand search), decreases iodide (Expand search), decrease lodging (Expand search)
decrease costs » decreasing costs (Expand search), decreases post (Expand search), disease costs (Expand search)
costs decrease » loss decrease (Expand search), not decrease (Expand search), cells decrease (Expand search)
decrease at » decrease akt (Expand search), decrease and (Expand search), decrease in (Expand search)
at decrease » rate decrease (Expand search), that decrease (Expand search), and decrease (Expand search)
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Identification and evaluation of antimicrobial resistance of yeast in minimally processed vegetables
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“...sodium hypochlorite...”Access document
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“... diet of people. When processing and manufacturing meat, a large amount of co-products is obtained that...”
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“... of pathogenic and deteriorating micro-organisms. In order to decrease the lost because of deterioration, trade...”
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