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microbiological properties » biological properties (Expandir a busca), morphological properties (Expandir a busca), tribological properties (Expandir a busca)
decrease microbiological » cheese microbiological (Expandir a busca), cream microbiological (Expandir a busca), ferrea microbiological (Expandir a busca)
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
decrease by » decreased by (Expandir a busca), decrease of (Expandir a busca), decrease _ (Expandir a busca)
by decrease » by decreased (Expandir a busca), may decrease (Expandir a busca), any decrease (Expandir a busca)
in decrease » in decreased (Expandir a busca), and decrease (Expandir a busca), can decrease (Expandir a busca)
microbiological properties » biological properties (Expandir a busca), morphological properties (Expandir a busca), tribological properties (Expandir a busca)
decrease microbiological » cheese microbiological (Expandir a busca), cream microbiological (Expandir a busca), ferrea microbiological (Expandir a busca)
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
decrease by » decreased by (Expandir a busca), decrease of (Expandir a busca), decrease _ (Expandir a busca)
by decrease » by decreased (Expandir a busca), may decrease (Expandir a busca), any decrease (Expandir a busca)
in decrease » in decreased (Expandir a busca), and decrease (Expandir a busca), can decrease (Expandir a busca)
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“... affect the chemical properties proximate the mixture, resulting in a decrease in humidity, lipids, fibers...”
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Dissertação
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“..., Brine B, a reduced-sodium brine, containing 4% NaCl + 4% KCl. After the fermentation the olives were...”
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“...When breast-feeding is not possible or after weaning, finding an adequate alternative nourishment...”
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“... of A. acidoterrestris DSMZ 2498 grown in AAM broth and orange juice. A significant decrease (P < 0.05) in the microbial...”
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Dissertação
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“... verified the conservation of the nutritional properties of tucumã pulp in natura, using vacuum packaging...”
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Dissertação
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“... microbiological quality, with significant increase in Enterobacteriaceae and H2S-producing bacteria. After 3 week...”
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“... microbiological and physicochemical characterization of Minas artisanal cheese made in the region of Serra...”
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