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“...This work evaluates the influence of the type of surfactant (Tween 20, SDS and DTAB) and processing...”
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Artigo
2
“...Food damages due to mechanical impacts at post harvest different phases are one of the biggest...”
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Dissertação
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5
“... factors in processing: concentration of the osmotic solution, immersion time and drying temperature. After...”
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Dissertação
6
“.... Os valores de Croma apresentaram tendência à queda, mas em magnitude que não pronunciada visualmente na cor...”
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Tese
7