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)
decreases and » decreases in (Expandir a busca), decreases _ (Expandir a busca)
decrease log » decrease low (Expandir a busca), decreases low (Expandir a busca), decrease of (Expandir a busca)
to decreases » to decrease (Expandir a busca), to decreased (Expandir a busca), co2 decreases (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease the (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)
decreases and » decreases in (Expandir a busca), decreases _ (Expandir a busca)
decrease log » decrease low (Expandir a busca), decreases low (Expandir a busca), decrease of (Expandir a busca)
to decreases » to decrease (Expandir a busca), to decreased (Expandir a busca), co2 decreases (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease the (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
“... 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
4
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
5
6
“... during the pandemic period. Therefore, the pressing risk of an increase in the number of deaths and...”
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Artigo
7
8
9
11
“... processing of tropical fruits (Malpighia glabra L.), cashew (Anacardium occidentale L.) and guava (Psidium...”
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Dissertação
12
13
14
“... ao potencial fermentativo no SC (>2,5logUFC/mL para 24 e 48). S. thermophilus ST-M6® apresentou...”
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Tese
15
“... nutritional characteristics and sensory attributes. The processing of the cashew pseudo-fruit (also called...”
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Dissertação
16
“... derived from the fruit processing industry, basically consisting of peels, seeds and stalks, and are...”
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Tese
17
“... de 2 minutos para produção de MMP probiótico. Verificou-se que, logo após o processamento, as contagens...”
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Dissertação
18
“... 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
19
20