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decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
food decrease » food decreases (Expandir a busca), foods decreases (Expandir a busca), flow decrease (Expandir a busca)
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Mostrando 1 - 20 resultados de 166 para a busca '(( decrease faster decrease quality access ) OR ( decrease toc decrease food decrease ))*', tempo de busca: 0,87s Refinar Resultados
2
Publicado em 2021
“...With the growth of access to faster computers and more powerful cameras, the 3D reconstruction...”
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3
Publicado em 2022
“... to decrease production time of loaf bread, we proposed the development of a bread with chemical fermentation...”
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5
Publicado em 2015
“... to be fitted using a double-linear-line approach, with decrease in the S index being much faster for clay...”
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6
Publicado em 2022
“... at 24 ºC and 4 ºC, but fresh pollen lost its quality faster than pollen stored. Fresh pollen viability rate...”
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7
Publicado em 2019
“... of temperament resulting in an increase or decrease in reactivity was also used to measure meat quality. The...”
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9
Publicado em 2022
“...Re-using and adding value to by-products is one of the current focuses of the agri-food industry...”
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11
Publicado em 2021
“... on the temperature. Refrigeration is usually used to delay ripening and maintain fruit quality. However...”
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12
Publicado em 2012
“... activities can ameliorate this problem by increasing soil organic matter quality and quantity. Humic...”
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13
Publicado em 2019
“... at two temperatures compared to the fresh fish. Proximate analysis revealed a more decrease in crude...”
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14
Publicado em 2022
“... investigated. A trend to a faster decrease in the aw and residual nitrite values was observed in the wine...”
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16
Publicado em 2013
“... transit time can lead to lower sperm quality. In a previous work we showed that rats exposed to the...”
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17
Publicado em 2021
“...Fast ripening of fruits is one of the main hindrances to peach preservation. Even though the use...”
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18
Publicado em 2009
“..., the weaning age of the lambs and the finishing system on lamb muscle fiber morphology and meat quality...”
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