Buscas alternativas:
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further decrease » further increase (Expandir a busca), faster decrease (Expandir a busca), the decrease (Expandir a busca)
foods decreases » loss decreases (Expandir a busca)
quality process » quality processes (Expandir a busca), quality problems (Expandir a busca), quality access (Expandir a busca)
decrease foods » decrease food (Expandir a busca), decreases food (Expandir a busca), decreased food (Expandir a busca)
decrease ratio » decreased ratio (Expandir a busca), decrease at (Expandir a busca), decreased rate (Expandir a busca)
ratio decrease » rate decrease (Expandir a busca), rapid decrease (Expandir a busca), ratio increase (Expandir a busca)
decreases quality » decrease quality (Expandir a busca), diseases quality (Expandir a busca), decreases mortality (Expandir a busca)
decrease further » increase further (Expandir a busca), disease further (Expandir a busca), decrease the (Expandir a busca)
further decrease » further increase (Expandir a busca), faster decrease (Expandir a busca), the decrease (Expandir a busca)
foods decreases » loss decreases (Expandir a busca)
quality process » quality processes (Expandir a busca), quality problems (Expandir a busca), quality access (Expandir a busca)
decrease foods » decrease food (Expandir a busca), decreases food (Expandir a busca), decreased food (Expandir a busca)
decrease ratio » decreased ratio (Expandir a busca), decrease at (Expandir a busca), decreased rate (Expandir a busca)
ratio decrease » rate decrease (Expandir a busca), rapid decrease (Expandir a busca), ratio increase (Expandir a busca)
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“...Intermittent microwave drying improves the quality of the dehydrated product, because reduces the...”
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Microbial, physicochemical profile and sensory perception of dry-aged beef quality: a preliminary...
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“...Aging process...”Acessar documento
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“... of the ammonium/nitrate ratio on pakchoi (Brassica rapa), especially its glucosinolates (GSs) contents...”
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“... the combination of selected species (microalgae and bacteria), ratios and inoculum concentration allow...”
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“...Digestible protein/digestible energy ratio...”
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“... of quality, safety, and the origin of the products they consume. Today, consumers attribute great value...”
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“... establishment can offer a higher quality of fried foods to the customer....”
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“..., epsilon"; activation energy, Ea) and the ratio of epoxy resin (OG) to hardener of the epoxy resin...”
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“..., ε; activation energy, E a) and the ratio of epoxy resin (OG) to hardener of the epoxy resin thermosetting...”
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