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decrease can » decrease and (Expandir a busca), decrease at (Expandir a busca), decrease on (Expandir a busca)
can decrease » and decrease (Expandir a busca), can increase (Expandir a busca), the decrease (Expandir a busca)
food process » food processed (Expandir a busca), food prices (Expandir a busca), food processing (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease the (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
decrease can » decrease and (Expandir a busca), decrease at (Expandir a busca), decrease on (Expandir a busca)
can decrease » and decrease (Expandir a busca), can increase (Expandir a busca), the decrease (Expandir a busca)
food process » food processed (Expandir a busca), food prices (Expandir a busca), food processing (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease the (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
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“... by-product can obtain new value while providing interesting nutritional characteristics in pet food diets...”
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Tese
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“... as microbial transglutaminase (MTG), can also modify the techno-functional properties of proteins, however...”
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“... as microbial transglutaminase (MTG), can also modify the techno-functional properties of proteins, however...”
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“... is one of the most common mechanisms of degradation of foodstuffs and it can alter food texture and...”
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“... food waste (FW). These residues can be treated and recovered through anaerobic digestion processes...”
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“... about food insecurity, nutritional status and oral health problems in quilombola individuals. Objective...”
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“.... It can be concluded that the construction of a program for the reuse of food that is not consumed...”
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“... also positive aroma notes without changing wine typicity. The preservation process is explained by the...”
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