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decrease pouring » decrease during (Expandir a busca), decrease lodging (Expandir a busca), decreases during (Expandir a busca)
pouring process » mourning process (Expandir a busca), sourcing process (Expandir a busca), powering process (Expandir a busca)
juice decreases » use decreases (Expandir a busca), life decreases (Expandir a busca)
decrease juice » decrease due (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)
decreases not » decreases post (Expandir a busca), decreases of (Expandir a busca), decreases low (Expandir a busca)
not decrease » to decrease (Expandir a busca), not increase (Expandir a busca), and decrease (Expandir a busca)
Mostrando 1 - 20 resultados de 299 para a busca '(( decrease food decrease pouring process ) OR ( decrease juice decreases not decrease ))*', tempo de busca: 0,73s Refinar Resultados
2
Publicado em 1992
Assuntos: “...Depectinized juices...”
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3
Publicado em 2013
“... by centralizing the actions. A decrease in export of orange juice from 2007 (2.07 10(6) t) to 2008 (2.05...”
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4
Publicado em 2013
“... system (IPS) for juice production. All practices adopted in the plots were documented in a field book...”
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5
Publicado em 2017
“... juice obtained after the cane milling may constitute a feedstock for the first-generation ethanol units...”
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6
Publicado em 2021
Assuntos: “...Ultrasound. Food preservation. Pasteurization. Cloudy....”
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8
Publicado em 2020
“... intake of dairy products not only provides calcium but also provides compounds associated with a decrease...”
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Artigo
9
Publicado em 2014
“... treatment with EE did not result in significant changes compared with those of the juice and pulp controls....”
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Artigo
11
Publicado em 2017
“... to process and temperature selected. Mathematical modelling of the kinetics of thermosonicated juices would...”
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15
Publicado em 2012
“... estabilidade após o processamento através de técnicas tradicionais, mas também devido ao seu elevado conteúdo...”
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