Buscas alternativas:
decrease processes » disease processes (Expandir a busca), decay processes (Expandir a busca), increase process (Expandir a busca)
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
shelf decrease » help decrease (Expandir a busca), sheep decreases (Expandir a busca), the decrease (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
quality shelf » quality sheep (Expandir a busca), quality seeds (Expandir a busca), quality soil (Expandir a busca)
in decrease » in decreased (Expandir a busca), and decrease (Expandir a busca), can decrease (Expandir a busca)
decrease processes » disease processes (Expandir a busca), decay processes (Expandir a busca), increase process (Expandir a busca)
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
shelf decrease » help decrease (Expandir a busca), sheep decreases (Expandir a busca), the decrease (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
quality shelf » quality sheep (Expandir a busca), quality seeds (Expandir a busca), quality soil (Expandir a busca)
in decrease » in decreased (Expandir a busca), and decrease (Expandir a busca), can decrease (Expandir a busca)
1
“... as a solution to inactivate pathogenic agents and to extend the shelf-life of juice products. However...”
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2
“...One of the major concerns in cheese production is the shelf life extension, and the use...”
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Artigo
3
“...Mushrooms are one of the most perishable products and tend to lose quality right after harvest. The...”
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4
“... natural or minimally processed food products. Therefore, research has focused on processes that assure...”
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Artigo
5
“... showed an increase after six months and a small decrease after twelve months of storage due to small...”
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Dissertação
7
“..., which can change their physical-chemical characteristics and decrease shelf life, and cause infection...”
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Dissertação
8
“..., sensorial attributes obtained a significant difference, having a slight decrease, but after 90 days...”
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Tese
9
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