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decrease drying » decrease during (Expandir a busca), decreases during (Expandir a busca), decreased during (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 the » decreases the (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
the decrease » to decrease (Expandir a busca), and decrease (Expandir a busca)
drying after » drying air (Expandir a busca), drying at (Expandir a busca)
decrease drying » decrease during (Expandir a busca), decreases during (Expandir a busca), decreased during (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 the » decreases the (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
the decrease » to decrease (Expandir a busca), and decrease (Expandir a busca)
drying after » drying air (Expandir a busca), drying at (Expandir a busca)
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“... before and after drying) was used, using 10 replications of 3 kg. The nuts were analysed for their...”
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Artigo
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“..., before and after drying, were sent to a specialized laboratory to verify the presence or absence of PHA...”
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Artigo
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“... of a material decreases the microbial growth activity. Foam-mat drying is even more advantageous by transforming...”
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Trabalho de conclusão de curso
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“... are placed in the sun for drying. Then after they are transferred into a frying pan of metal or brick...”
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Artigo
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“... in competition with the food market, such as residual cooking oils, are used. However, these oils show high...”
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“... occur due to high roasting temperatures and/or the presence of smoke during drying. Some PAHs are...”
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Artigo
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“... (n=3) and sausages after curing/drying (n=S) were extracted. Counts of TVC, Enterobacteriaceae, S. aureus...”
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