Buscas alternativas:
decrease lodging » decrease owing (Expandir a busca), decrease during (Expandir a busca), decrease walking (Expandir a busca)
lodging decrease » logging decreases (Expandir a busca), loading decreased (Expandir a busca), taping decrease (Expandir a busca)
decrease milk » decrease il (Expandir a busca), decrease risk (Expandir a busca), decrease hiv (Expandir a busca)
decrease with » decreases with (Expandir a busca), increase with (Expandir a busca), decrease the (Expandir a busca)
with decrease » with decreased (Expandir a busca), with deceased (Expandir a busca), with increase (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
decrease lodging » decrease owing (Expandir a busca), decrease during (Expandir a busca), decrease walking (Expandir a busca)
lodging decrease » logging decreases (Expandir a busca), loading decreased (Expandir a busca), taping decrease (Expandir a busca)
decrease milk » decrease il (Expandir a busca), decrease risk (Expandir a busca), decrease hiv (Expandir a busca)
decrease with » decreases with (Expandir a busca), increase with (Expandir a busca), decrease the (Expandir a busca)
with decrease » with decreased (Expandir a busca), with deceased (Expandir a busca), with increase (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
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“..., the ingestion of different aliments; the positioning, and imaging processing interfere with extra...”
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Artigo
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“... Typhimurium and Listeria monocytogenes in buffalo milk under different processing and storage conditions...”
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Artigo
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“... milk. High-pressure processing (HPP) is a non-thermal technology that can provide safe foods with...”
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Dissertação
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Assuntos:
“...milk; stability; components; UNAM; caseins; serum proteins....”
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Artigo
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“... techniques of food processing. Ohmic heating is one of these techniques that can be considered as a high...”
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“... with the following steps: water, pasteurized milk, curd, mass, whey, palmar surface and coagulation...”
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Artigo
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