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quality processing » quality processes (Expandir a busca), quality process (Expandir a busca), dairy processing (Expandir a busca)
increased quality » increase quality (Expandir a busca), increased reality (Expandir a busca), increasing quality (Expandir a busca)
during increased » during increasing (Expandir a busca), producing increased (Expandir a busca), favoring increased (Expandir a busca)
decrease during » increase during (Expandir a busca), increases during (Expandir a busca), increased during (Expandir a busca)
decrease life » decrease liver (Expandir a busca), increase life (Expandir a busca), decreases liver (Expandir a busca)
life decrease » life decreases (Expandir a busca), life decreased (Expandir a busca), life increase (Expandir a busca)
quality processing » quality processes (Expandir a busca), quality process (Expandir a busca), dairy processing (Expandir a busca)
increased quality » increase quality (Expandir a busca), increased reality (Expandir a busca), increasing quality (Expandir a busca)
during increased » during increasing (Expandir a busca), producing increased (Expandir a busca), favoring increased (Expandir a busca)
decrease during » increase during (Expandir a busca), increases during (Expandir a busca), increased during (Expandir a busca)
decrease life » decrease liver (Expandir a busca), increase life (Expandir a busca), decreases liver (Expandir a busca)
life decrease » life decreases (Expandir a busca), life decreased (Expandir a busca), life increase (Expandir a busca)
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“... decrease vitamin C (vit C) content in vegetables. This paper presents the results of three field trials...”
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Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“... which it starts to decrease. Generally speaking, quality parameters did not change with temperature, but...”Acessar documento
Dissertação
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“... and respiration, to delay ripening and senescence phenomena and to decrease physiological and...”
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“... of BB, during a 6-month period. The pH of fresh BB, 3.7, increased with F, OD, and FD preservation methods and...”
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“...-chemical properties, microbiological, and sensory characteristics were assessed. As the myopathy increased...”
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Artigo
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“...‐processed food consumption increased (p < 0.0005) during the study period. Logistic regressions showed that...”
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Artigo
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