Buscas alternativas:
decrease statins » disease statins (Expandir a busca)
batch processing » batch process (Expandir a busca), speech processing (Expandir a busca), fish processing (Expandir a busca)
statins decrease » statins increase (Expandir a busca), skins decrease (Expandir a busca), taping decrease (Expandir a busca)
decrease strain » increase strain (Expandir a busca), decreases pain (Expandir a busca), decreased brain (Expandir a busca)
strain decrease » stress decreases (Expandir a busca)
decrease batch » decrease with (Expandir a busca), decrease at (Expandir a busca)
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)
decrease statins » disease statins (Expandir a busca)
batch processing » batch process (Expandir a busca), speech processing (Expandir a busca), fish processing (Expandir a busca)
statins decrease » statins increase (Expandir a busca), skins decrease (Expandir a busca), taping decrease (Expandir a busca)
decrease strain » increase strain (Expandir a busca), decreases pain (Expandir a busca), decreased brain (Expandir a busca)
strain decrease » stress decreases (Expandir a busca)
decrease batch » decrease with (Expandir a busca), decrease at (Expandir a busca)
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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“... food waste (FW). These residues can be treated and recovered through anaerobic digestion processes...”
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“... characteristics of the batter/sausage along processing of Linguica. Microbiological surveys following a batch...”
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“... 12 months. A control batch with no hydrocolloid was also produced. The results presented a decrease...”
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Artigo
8
“... favorable characteristics, this compound has been widely used as a natural food biopreservative. On the...”
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9
“... processing. For the pâté manufacture four different batches were elaborated according to the fat source: 100...”
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Tese
10
“... at Day 0 and from 0.387 to 0.472 mg MDA/kg at 56 days of storage), and a decrease in the hardness...”
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Artigo
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Obtenção de bacteriocinas de bactérias láticas em água residuária de indústria de fécula de mandioca
“... interest from researchers due to their antimicrobial activity and possibility of use in food preservation...”Acessar documento
Tese
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