Buscas alternativas:
decrease after » increase after (Expandir a busca), disease after (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 loss » decrease costs (Expandir a busca), decrease low (Expandir a busca), decrease blood (Expandir a busca)
loss decrease » loss decreases (Expandir a busca), cross decreased (Expandir a busca), not decrease (Expandir a busca)
after effect » after effects (Expandir a busca), matter effect (Expandir a busca), water effect (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease the (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (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 loss » decrease costs (Expandir a busca), decrease low (Expandir a busca), decrease blood (Expandir a busca)
loss decrease » loss decreases (Expandir a busca), cross decreased (Expandir a busca), not decrease (Expandir a busca)
after effect » after effects (Expandir a busca), matter effect (Expandir a busca), water effect (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease the (Expandir a busca)
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“...Consumers demand for high quality food stuffs with no preservatives and with extended shelf-life...”
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Dissertação
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“... at 4 degrees C. After 12 days of refrigerated storage, a significant decrease in O-2 was promoted in PLA films...”
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Artigo
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“... at 4 C. After 12 days of refrigerated storage, a significant decrease in O2 was promoted in PLA films, and the...”
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Artigo
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“... to decrease the DM losses. At 60 d all treated silages presented lower DM loss than CON. The length of storage...”
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Dissertação
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“..., resulting in an increase in hardness and whey loss and a decrease in the moisture content, reversing...”
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“... from cheeses. Various organic acids were used to decrease pH down to approximately 3. In a preliminary...”
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