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)
log processing » rock processing (Expandir a busca), alarm processing (Expandir a busca)
decrease log » decrease low (Expandir a busca), decreases low (Expandir a busca), decrease of (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (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), of decrease (Expandir a busca), or 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)
log processing » rock processing (Expandir a busca), alarm processing (Expandir a busca)
decrease log » decrease low (Expandir a busca), decreases low (Expandir a busca), decrease of (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (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), of decrease (Expandir a busca), or decrease (Expandir a busca)
1
2
“... a decrease of L. monocytogenes of 1 log10/g at 10ºC and 1,57log10/g at 18ºC of ripening temperature. The...”
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3
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
4
5
Microbial contamination of luncheon meat sliced and packaged at supermarkets in Porto Alegre, Brazil
“... on tryptose agar with nalidixic acid and Palcam agar. TCC mean varied from 1.2 log10 CFU.g-1 (store...”Acessar documento
Artigo
7
8
9
“... processing of tropical fruits (Malpighia glabra L.), cashew (Anacardium occidentale L.) and guava (Psidium...”
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Dissertação
10
“... ao potencial fermentativo no SC (>2,5logUFC/mL para 24 e 48). S. thermophilus ST-M6® apresentou...”
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Tese
11
“... derived from the fruit processing industry, basically consisting of peels, seeds and stalks, and are...”
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Tese
12
“... processados foram inferiores a 2 log UFC/mL ao longo de 90 dias de estocagem. A bebida atingiu médias de notas...”
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Dissertação
13
14
“.... Mais especificamente, as alterações de textura e/ou cor superficial foram registadas logo após o tratamento...”
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Dissertação
15
16
“... da solução adicionada de surfactante foi confirmado com a redução de 1,35 e 1,37 ciclos log, com 1 e 24 horas...”
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Tese
17
18
“... decreases and functionalization increases in the modern electronics further size reduction is getting...”
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19
“... inicial de 6,8 log10 UFC/mL da cepa de Salmonella Enteritidis inoculada, após 24 horas sob refrigeração...”
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Tese
20
“... de rejeição, e seus valores variaram de < 1 log UFC/g a 4,7 log UFC/g para as mesófilas e 6,8 log UFC...”
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Dissertação