Buscas alternativas:
decrease change » decrease age (Expandir a busca)
decrease after » disease after (Expandir a busca)
after decrease » faster decrease (Expandir a busca), after deceased (Expandir a busca), litter decrease (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 and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
decrease change » decrease age (Expandir a busca)
decrease after » disease after (Expandir a busca)
after decrease » faster decrease (Expandir a busca), after deceased (Expandir a busca), litter decrease (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 and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
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“... was found after Percoll® selection for ET2.5 and ET5. Interestingly, the number of nanoparticles...”
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Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“... delicacy with a salt content of 3 –6% and a pH greater than 5. This process has been applied to fish such...”Acessar documento
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“... suppliers and product reception; B, storage conditions and temperature control; C, flow process, food...”
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“... (25 ± 5 ºC) or refrigerated (5 ± 2 ºC) under fluorescent light exposure and analyzed on the day after processing (time zero...”
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“... reason, this study evaluated the changes on digestive enzymes (alkaline and acid proteases, trypsin...”
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“... dos ingredientes ou durante o processo de fabrico, os gelados estão suscetíveis a defeitos a nível das propriedades...”
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“..., which can change their physical-chemical characteristics and decrease shelf life, and cause infection...”
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“... de bactérias probióticas em melão minimamente processado (MMP). O tempo de IV (2, 4 ou 6 minutos...”
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