Buscas alternativas:
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milk properties » bulk properties (Expandir a busca), disk properties (Expandir a busca), ink properties (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
decrease milk » decrease il (Expandir a busca), decrease risk (Expandir a busca), decrease cell (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease of (Expandir a busca), decrease the (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
in decrease » in decreased (Expandir a busca), can decrease (Expandir a busca), via decrease (Expandir a busca)
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
milk properties » bulk properties (Expandir a busca), disk properties (Expandir a busca), ink properties (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
decrease milk » decrease il (Expandir a busca), decrease risk (Expandir a busca), decrease cell (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease of (Expandir a busca), decrease the (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
in decrease » in decreased (Expandir a busca), can decrease (Expandir a busca), via decrease (Expandir a busca)
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“... nutritional and functional properties. The main goal of this work was to investigate and compare the effect...”
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“... a propionic acid-based additive with surfactant properties can enhance proteolysis in reconstituted corn and...”
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“...) and hydrophilic (polar head) properties in the same molecule, and are widely applied in the food...”
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“... units (CFU)/mL in milk and ham, respectively), 10 °C (maximum decrease of ≈2 and 1 log CFU/mL in milk...”
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