Buscas alternativas:
decrease during » increase during (Expandir a busca), increases during (Expandir a busca), increased during (Expandir a busca)
during decrease » during increased (Expandir a busca), during depressed (Expandir a busca), during disease (Expandir a busca)
and processing » food processing (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
decrease may » decrease by (Expandir a busca), decrease human (Expandir a busca), decrease fear (Expandir a busca)
may decrease » may increase (Expandir a busca), can decrease (Expandir a busca), to decrease (Expandir a busca)
decrease at » decrease akt (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
at decrease » rate decrease (Expandir a busca), that decrease (Expandir a busca), and decrease (Expandir a busca)
decrease during » increase during (Expandir a busca), increases during (Expandir a busca), increased during (Expandir a busca)
during decrease » during increased (Expandir a busca), during depressed (Expandir a busca), during disease (Expandir a busca)
and processing » food processing (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
decrease may » decrease by (Expandir a busca), decrease human (Expandir a busca), decrease fear (Expandir a busca)
may decrease » may increase (Expandir a busca), can decrease (Expandir a busca), to decrease (Expandir a busca)
decrease at » decrease akt (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
at decrease » rate decrease (Expandir a busca), that decrease (Expandir a busca), and decrease (Expandir a busca)
1
Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“... of unsaturated fatty acids it contains. Gravading is a fish processing technique popular in Scandinavian and...”Acessar documento
Dissertação
2
“..., garlic, pepper, and undergoes processes of maturation, smoking and drying. During the fermentation and...”
Acessar documento
Acessar documento
3
Microbial contamination of luncheon meat sliced and packaged at supermarkets in Porto Alegre, Brazil
“... bacteria may be introduced in luncheon meat during the slicing and packaging at supermarkets. Our data are...”Acessar documento
Artigo
4
5
6
7
8
“...The addition of gallium or zinc to ZSM-5 increases the aromatic selectivity and decreases the...”
Acessar documento
Acessar documento
Artigo
10
11
12
“... conducted at the UNESP (Brazil) and involved diet formulation and processing as well as the digestibility...”
Acessar documento
Acessar documento
Tese
13
14
“... important physiological events that take place during vertebrate spermatogenesis: the nucleolar cycle and...”
Acessar documento
Acessar documento
Capítulo de livro
15
“... processing and storage, it can be easily exposed to contamination that may be responsible for microbial...”
Acessar documento
Acessar documento
16
“... collection to avoid loss of bacterial DNA during the extraction process. However, protocols B and C may...”
Acessar documento
Acessar documento
Artigo
17
18
19
20
“... be attributed to physical contact during therapeutic and social interactions and they may generate bonding...”
Acessar documento
Acessar documento