Buscas alternativas:
foods decreases » loss decreases (Expandir a busca)
with processing » pitch processing (Expandir a busca), fish processing (Expandir a busca), with geoprocessing (Expandir a busca)
decrease faster » decrease after (Expandir a busca), decrease further (Expandir a busca), decreased after (Expandir a busca)
faster decrease » rate decrease (Expandir a busca)
decrease taping » decrease walking (Expandir a busca), decrease during (Expandir a busca), decrease owing (Expandir a busca)
taping decrease » training decreases (Expandir a busca)
decrease foods » decrease food (Expandir a busca), decreases food (Expandir a busca), decreased food (Expandir a busca)
decreases with » increases with (Expandir a busca), decreases in (Expandir a busca)
foods decreases » loss decreases (Expandir a busca)
with processing » pitch processing (Expandir a busca), fish processing (Expandir a busca), with geoprocessing (Expandir a busca)
decrease faster » decrease after (Expandir a busca), decrease further (Expandir a busca), decreased after (Expandir a busca)
faster decrease » rate decrease (Expandir a busca)
decrease taping » decrease walking (Expandir a busca), decrease during (Expandir a busca), decrease owing (Expandir a busca)
taping decrease » training decreases (Expandir a busca)
decrease foods » decrease food (Expandir a busca), decreases food (Expandir a busca), decreased food (Expandir a busca)
decreases with » increases with (Expandir a busca), decreases in (Expandir a busca)
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“... highly correlated to lactic acid increments. The inoculated samples showed a faster and higher decrease...”
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“... highly correlated to lactic acid increments. The inoculated samples showed a faster and higher decrease...”
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“... highly correlated to lactic acid increments. The inoculated samples showed a faster and higher decrease...”
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“... of handling and processing on levels of bacterial pathogens in foods, but it is also applicable to the...”
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“...Currently, many consumers search for food with functional characteristics beyond their nutritional...”
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“... snacks with acceptable quality. The effects of the extrusion processing on fiber (soluble and insoluble...”
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“... was verified in the vitamin E level. Both processing and storage conditions resulted in products with...”
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Microbial contamination of luncheon meat sliced and packaged at supermarkets in Porto Alegre, Brazil
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“...Ready-to-eat (RTE) foods...”Acessar documento
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