Search alternatives:
decrease sensory » decreases density (Expand search), cheese sensory (Expand search), decrease theory (Expand search)
decrease skins » increase skin (Expand search), decrease owing (Expand search), decrease its (Expand search)
skins decrease » soil decrease (Expand search), lesions decrease (Expand search)
in decrease » in decreased (Expand search), on decrease (Expand search), pain decrease (Expand search)
of decrease » or decrease (Expand search), not decrease (Expand search), to decrease (Expand search)
decrease sensory » decreases density (Expand search), cheese sensory (Expand search), decrease theory (Expand search)
decrease skins » increase skin (Expand search), decrease owing (Expand search), decrease its (Expand search)
skins decrease » soil decrease (Expand search), lesions decrease (Expand search)
in decrease » in decreased (Expand search), on decrease (Expand search), pain decrease (Expand search)
of decrease » or decrease (Expand search), not decrease (Expand search), to decrease (Expand search)
1
“.... There was a decrease of macro vesicular steatosis in the liver of animals fed the diet supplemented with...”
Access document
Access document
Article
2
3
4
5
6
7
“... resistant starch content, even with a decrease in the content after this processing; they also showed more...”
Access document (1)
Access document (2)
Access document (1)
Access document (2)
Article
8
“...-friendly processing method to decompose the circuits into constituent elements and recover the conductive...”
Access document (1)
Access document (2)
Access document (1)
Access document (2)
Article
9
10
Effect of high hydrostatic pressure challenge on biogenic amines, microbiota, and sensory profile...
Subjects:
“...High-pressure processing...”Access document
Article
11
“... and non-host environments, and is especially important in food processing settings. Because cross...”
Access document
Access document
12
13
14
“... sensory processing and learning while preventing pro-active interference when task demands are high...”
Access document
Access document
Article
15
“... practices. The present work addresses this challenge with the processing of grape must by reverse osmosis...”
Access document
Access document
Article
16
Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“... of unsaturated fatty acids it contains. Gravading is a fish processing technique popular in Scandinavian and...”Access document
Master thesis
17
18
19
20