Buscas alternativas:
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)
of processing » and processing (Expandir a busca), of process (Expandir a busca)
and decreased » and decreases (Expandir a busca), and increased (Expandir a busca)
decreased may » decreased mean (Expandir a busca), decreased by (Expandir a busca), decreased fas (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease the (Expandir a busca)
may decrease » may increase (Expandir a busca), can decrease (Expandir a busca), to decrease (Expandir a busca)
decrease of » decrease in (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)
of processing » and processing (Expandir a busca), of process (Expandir a busca)
and decreased » and decreases (Expandir a busca), and increased (Expandir a busca)
decreased may » decreased mean (Expandir a busca), decreased by (Expandir a busca), decreased fas (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease the (Expandir a busca)
may decrease » may increase (Expandir a busca), can decrease (Expandir a busca), to decrease (Expandir a busca)
decrease of » decrease in (Expandir a busca)
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Assuntos:
“...high pressure processing, transglutaminase, enzyme inactivation, pea protein, soy protein, protein...”
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Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“... work took place from early April to mid-July 2021 at the Chemical and Food Processing Laboratories...”Acessar documento
Dissertação
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“... decreased by both bread or rice mastication. This may be of clinical relevance since food olfactory...”
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Artigo
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