Buscas alternativas:
decrease needs » decrease need (Expandir a busca), decreased need (Expandir a busca), decreased feed (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 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)
needs based » oleds based (Expandir a busca)
decrease needs » decrease need (Expandir a busca), decreased need (Expandir a busca), decreased feed (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 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)
needs based » oleds based (Expandir a busca)
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“...Food industries must adapt their formulations to consumer needs, for a healthy diet. Extruded...”
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“... to food and nutrition policies. Methods: This is a descriptive cross-sectional study based on secondary...”
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“... spoilage, and thus shortens product shelf life. Although food additives are known to decrease LAB growth...”
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“... spoilage, and thus shortens product shelf life. Although food additives are known to decrease LAB growth...”
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Assuntos:
“...Research Subject Categories::TECHNOLOGY::Chemical engineering::Food technology...”
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“..., with significant increase in reaction constants (k) and decrease in half-life (t1/2). The degradation...”
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“.... As a consequence, the shelf-life and commercial acceptability of the food products decrease. Currently, one of the...”
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“... properties of food and increase microorganism proliferation, decreasing the shelf-life of the products...”
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“...Over and over again food-induced exercise-induced anaphylaxis is underdiagnosed by the physician...”
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