Buscas alternativas:
decrease their » decrease the (Expandir a busca), increase their (Expandir a busca), decreases the (Expandir a busca)
their cooking » the cooking (Expandir a busca), their working (Expandir a busca), their coping (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)
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 their » decrease the (Expandir a busca), increase their (Expandir a busca), decreases the (Expandir a busca)
their cooking » the cooking (Expandir a busca), their working (Expandir a busca), their coping (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)
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)
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“... (p < 0.05) different levels depending on the cooking method and the type of fish. Steam cooking keeping the...”
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Artigo
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Assuntos:
“...Cooking oil...”
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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
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“...) by DRC levels and carbohydrase addition. The colour variable b* showed a decrease (P < 0.05) from...”
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“... tender meat decrease from 1 to 14 days of aging, and do not differ when evaluated at the same period. HSP...”
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“... 14 days in vacuum packs at 2 degrees C) on the colour, cooking and thawing losses, texture, and lipid...”
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“... diets. We found that the economic downturn was associated with a decrease in diet quality in Portugal...”
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