Buscas alternativas:
decrease sensory » decreases density (Expandir a busca), cheese sensory (Expandir a busca), decreased memory (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)
decreased brain » decreases brain (Expandir a busca), increased brain (Expandir a busca), decreased in (Expandir a busca)
brain decrease » brain decreases (Expandir a busca), brazil decrease (Expandir a busca), strain decrease (Expandir a busca)
toc decreased » to decreased (Expandir a busca), the decreased (Expandir a busca), not decreased (Expandir a busca)
decrease toc » decrease of (Expandir a busca), decrease the (Expandir a busca), decreased to (Expandir a busca)
decrease sensory » decreases density (Expandir a busca), cheese sensory (Expandir a busca), decreased memory (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)
decreased brain » decreases brain (Expandir a busca), increased brain (Expandir a busca), decreased in (Expandir a busca)
brain decrease » brain decreases (Expandir a busca), brazil decrease (Expandir a busca), strain decrease (Expandir a busca)
toc decreased » to decreased (Expandir a busca), the decreased (Expandir a busca), not decreased (Expandir a busca)
decrease toc » decrease of (Expandir a busca), decrease the (Expandir a busca), decreased to (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
3
4
6
7
8
“... studies using autobiographic recall paradigms. We investigated the brain circuitry engaged during...”
Acessar documento
Acessar documento
Artigo
9
10
11
12
13
“... microbiologically and physicochemical and sensory quality suitable for consumption. In case of UHT milk, there are...”
Acessar documento
Acessar documento
Artigo
14
15
16
17
18
19
20