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position python » position method (Expandir a busca), piton python (Expandir a busca), position methods (Expandir a busca)
foods decreases » food decreases (Expandir a busca), goods decreases (Expandir a busca), seeds decreases (Expandir a busca)
decrease foods » decrease food (Expandir a busca), decreases food (Expandir a busca), decreased food (Expandir a busca)
code position » coda position (Expandir a busca), bone position (Expandir a busca), cage position (Expandir a busca)
decreases of » decreases in (Expandir a busca), decreases _ (Expandir a busca), decreases food (Expandir a busca)
of processes » of process (Expandir a busca), of processing (Expandir a busca), and processes (Expandir a busca)
python code » python coding (Expandir a busca), python redes (Expandir a busca)
position python » position method (Expandir a busca), piton python (Expandir a busca), position methods (Expandir a busca)
foods decreases » food decreases (Expandir a busca), goods decreases (Expandir a busca), seeds decreases (Expandir a busca)
decrease foods » decrease food (Expandir a busca), decreases food (Expandir a busca), decreased food (Expandir a busca)
code position » coda position (Expandir a busca), bone position (Expandir a busca), cage position (Expandir a busca)
decreases of » decreases in (Expandir a busca), decreases _ (Expandir a busca), decreases food (Expandir a busca)
of processes » of process (Expandir a busca), of processing (Expandir a busca), and processes (Expandir a busca)
python code » python coding (Expandir a busca), python redes (Expandir a busca)
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“... processes applied to the final product. The identification and authentication of food have an important role...”
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“... due to hypolactasia, promoving the need to consume dairy foods with low content of this carbohydrate...”
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“...Mushrooms are very perishable foods due to their high susceptibility to moisture loss, changes...”
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“... due to hypolactasia, promoving the need to consume dairy foods with low content of this carbohydrate...”
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“... to attract consumers. Therefore, frying processes in oil promote a reduction in humidity, an increase in oil...”
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“... in a decrease of moisture and fat contents and an increase of protein and ash amount. Moreover, reformulated...”
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