Buscas alternativas:
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (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 not » decrease of (Expandir a busca), decrease at (Expandir a busca), decrease akt (Expandir a busca)
not decrease » to decrease (Expandir a busca), not increase (Expandir a busca), and decrease (Expandir a busca)
decrease by » decreased by (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
by process » by processes (Expandir a busca), dry process (Expandir a busca), key process (Expandir a busca)
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (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 not » decrease of (Expandir a busca), decrease at (Expandir a busca), decrease akt (Expandir a busca)
not decrease » to decrease (Expandir a busca), not increase (Expandir a busca), and decrease (Expandir a busca)
decrease by » decreased by (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
by process » by processes (Expandir a busca), dry process (Expandir a busca), key process (Expandir a busca)
1
2
3
4
5
6
7
8
“... dos ingredientes ou durante o processo de fabrico, os gelados estão suscetíveis a defeitos a nível das propriedades...”
Acessar documento
Acessar documento
Dissertação
9
“... in the preparation of food products as they have similar nutritional value to whole grain. Furthermore...”
Acessar documento
Acessar documento
Dissertação
10
11
12
13
“..., which can change their physical-chemical characteristics and decrease shelf life, and cause infection...”
Acessar documento
Acessar documento
Dissertação
14
“... de bactérias probióticas em melão minimamente processado (MMP). O tempo de IV (2, 4 ou 6 minutos...”
Acessar documento
Acessar documento
Dissertação
15
16
“... parameters of the CPC phenolic extracts and to evaluate the use of the lyophilization process in the...”
Acessar documento
Acessar documento
Dissertação
17
18
19
“...Esta pesquisa estuda o desenvolvimento de produtos e processos em três empresas, no Brasil...”
Acessar documento
Acessar documento
Dissertação
20