Buscas alternativas:
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
and processing » food processing (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease of (Expandir a busca), decrease the (Expandir a busca)
decrease spp » decrease sod (Expandir a busca), decrease std (Expandir a busca), decrease soon (Expandir a busca)
spp decrease » spp increase (Expandir a busca), speed decrease (Expandir a busca), help decrease (Expandir a busca)
in decrease » in decreased (Expandir a busca), and decrease (Expandir a busca), can decrease (Expandir a busca)
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
and processing » food processing (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease of (Expandir a busca), decrease the (Expandir a busca)
decrease spp » decrease sod (Expandir a busca), decrease std (Expandir a busca), decrease soon (Expandir a busca)
spp decrease » spp increase (Expandir a busca), speed decrease (Expandir a busca), help decrease (Expandir a busca)
in decrease » in decreased (Expandir a busca), and decrease (Expandir a busca), can decrease (Expandir a busca)
1
“... extraction was performed at 4, 24 and 48 h after addition of the leptospires using a modified protocol...”
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Artigo
2
“... nutritional characteristics and sensory attributes. The processing of the cashew pseudo-fruit (also called...”
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Dissertação
3
“... de bananeiras (Musa spp.), com ênfase em amido resistente, carotenoides, aminas bioativas, compostos fenólicos...”
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Tese
4
5
“... de Salmonella spp., convencional e mNMP. A prevalência obtida de Salmonella spp. sobre o total de amostras...”
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Tese
6
“... chestnut production. After harvest and during storage, problems with deterioration may arise, mainly...”
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7
“... of Enterobacteriaceae after 24 h of colonic fermentation, in addition to decrease the pH values and increase the...”
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Tese
8
“.... In the assays in cheese-based broth containing TVEO at 1.25 μL/mL after 24 h, a decrease of approximately...”
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Dissertação
9
“... involving some European (Apis mellifera spp.) and African (Apis mellifera scutellata) bees. Considering the...”
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Tese
10
“... involving some European (Apis mellifera spp.) and African (Apis mellifera scutellata) bees. Considering the...”
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Tese
11
“... involving some European (Apis mellifera spp.) and African (Apis mellifera scutellata) bees. Considering the...”
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Tese
12
“... that were subjected to heat treatment in two different binomials of temperature and time. After removal...”
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Dissertação
13
“... (Lactobacillus spp., Limosilactibacillus spp., Lacticaseibacillus spp., Bifidobacterium spp. ou Streptococcus...”
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Tese
14
“...: T1 (control), which after processing was packed and refrigerated, then three different immersion times...”
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Trabalho de conclusão de curso
15
16
“... (Coliformes termotolerantes Staphylococcos aureus e Salmonella spp.). Os parâmetros físico-químicos avaliados...”
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Trabalho de conclusão de curso
17
18
19
“..., bactérias láticas, Salmonella spp., Escherichia coli e coliformes termotolerantes) e físico-químicas...”
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Dissertação
20