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that decrease » that increase (Expandir a busca), that increases (Expandir a busca), not decrease (Expandir a busca)
decreases on » decreases in (Expandir a busca), decreases of (Expandir a busca), decreases bone (Expandir a busca)
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by decrease » by decreased (Expandir a busca), may decrease (Expandir a busca), any decrease (Expandir a busca)
foods decreases » loss decreases (Expandir a busca)
decrease foods » decrease food (Expandir a busca), decreases food (Expandir a busca), decreased food (Expandir a busca)
on processing » in processing (Expandir a busca), corn processing (Expandir a busca), on process (Expandir a busca)
decrease that » decrease the (Expandir a busca), decrease at (Expandir a busca), decrees that (Expandir a busca)
that decrease » that increase (Expandir a busca), that increases (Expandir a busca), not decrease (Expandir a busca)
decreases on » decreases in (Expandir a busca), decreases of (Expandir a busca), decreases bone (Expandir a busca)
decrease by » decreased by (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
by decrease » by decreased (Expandir a busca), may decrease (Expandir a busca), any decrease (Expandir a busca)
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“..., a strategy that will not only decrease the environmental footprint of this sector, but also contribute to the...”
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Dissertação
2
Microbial contamination of luncheon meat sliced and packaged at supermarkets in Porto Alegre, Brazil
Assuntos:
“...Ready-to-eat (RTE) foods...”Acessar documento
Artigo
3
Retenção de carotenoides após moagem de milho biofortificado e durante o armazenamento dos derivados
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“...Processing...”Acessar documento
Dissertação
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“... production of short chain fatty acids. These results indicate that by-products from tropical fruit processing...”
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Tese
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“... as a functional component in prepared foods and is one of the most important sources of energy for humans. However...”
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Artigo
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“... as a functional component in prepared foods and is one of the most important sources of energy for humans. However...”
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Artigo
9
“... proteins. For this reason, eggs are one of the richest foods in the food chain and are therefore essential...”
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10
“... properties of foods or serve as carriers of functional agents such as colors, flavors, antioxidants...”
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11
“...), (2) decrease hepatic glucose production in hepatic cells at 1 ng/mL in basal (17% and 16%, respectively), and...”
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Artigo
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“... its stability after fish digestion or processing. Results showed that parvalbumin represents a higher...”
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“...It is widely recognized that smelling food results in a mouth-watering feeling and influences...”
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Artigo
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“... presented a sharp decrease over time, showing kill-time curves shape similar to that obtained when starter...”
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Dissertação
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