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storage processes » storage properties (Expandir a busca), storage proteins (Expandir a busca)
decrease storage » decreases storage (Expandir a busca), decrease otorrhea (Expandir a busca), decrease treg (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)
storage processes » storage properties (Expandir a busca), storage proteins (Expandir a busca)
decrease storage » decreases storage (Expandir a busca), decrease otorrhea (Expandir a busca), decrease treg (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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“... cycles and thermal stress) upon measuring the Hd during 28 and 35 days of storage, without visual...”
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Artigo
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“... or minimally processed food products. Thus, research has focused on processes that assure safe products without...”
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Dissertação
10
“... natural or minimally processed food products. Therefore, research has focused on processes that assure...”
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Artigo
11
“... processes of two such traditional products in the North of Portugal, and during storage of the final...”
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Artigo
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“... preparation of various types of food. AIMS. Application of two drying processes, lyophilization and oven...”
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Tese
18
“... profiles, fatty acids, sugars, organic acids and volatile compounds, during 21 days of refrigerated storage...”
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Tese
19
“... and mutagenic potential. This fact is especially important in the drying processes of agricultural...”
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Artigo
20
“...The green bean has organoleptic and nutritional characteristics that make it an important food...”
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Tese