Search alternatives:
decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
when processing » whey processing (Expand search), wheat processing (Expand search), oven processing (Expand search)
decrease after » increase after (Expand search), disease after (Expand search)
decrease when » decrease the (Expand search), decreases wheat (Expand search), decrease their (Expand search)
decrease food » decreases food (Expand search), increase food (Expand search), decreases blood (Expand search)
food decrease » food decreases (Expand search), foods decreases (Expand search), flow decrease (Expand search)
decrease at » decrease and (Expand search), decrease in (Expand search), decrease of (Expand search)
at decrease » rate decrease (Expand search), that decrease (Expand search), and decrease (Expand search)
decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
when processing » whey processing (Expand search), wheat processing (Expand search), oven processing (Expand search)
decrease after » increase after (Expand search), disease after (Expand search)
decrease when » decrease the (Expand search), decreases wheat (Expand search), decrease their (Expand search)
decrease food » decreases food (Expand search), increase food (Expand search), decreases blood (Expand search)
food decrease » food decreases (Expand search), foods decreases (Expand search), flow decrease (Expand search)
decrease at » decrease and (Expand search), decrease in (Expand search), decrease of (Expand search)
at decrease » rate decrease (Expand search), that decrease (Expand search), and decrease (Expand search)
1
2
“... no detectable decrease in activity when held for more than 16 hr at 47°C or 2 hr at 60°C. The enzyme liberated...”
Access document (1)
Access document (2)
Access document (1)
Access document (2)
Article
3
4
5
6
7
8
9
“... processes such as cutting, peeling and slicing, but preserve characteristics of a fresh food. When processed...”
Access document
Access document
Master thesis
10
“... depend on air incorporation to maintain their texture and structure during or after processing. Proteins...”
Access document
Access document
Article
11
“... its stability after fish digestion or processing. Results showed that parvalbumin represents a higher...”
Access document
Access document
12
13
14
15
16
“... amount of food when compared to the individuals tested at 20º and 25º C. The little amount of ingested...”
Access document
Access document
Master thesis
17
“... and weight) were not significantly different amongst treatments, after 2 years of TBT exposure. Thus...”
Access document
Access document
18
19
“...: T1 (control), which after processing was packed and refrigerated, then three different immersion times...”
Access document
Access document
Bachelor thesis
20