Mostrando 1 - 20 resultados de 768 para a busca '(( decrease juice decreases in decrease ) OR ( decrease the decrease data objects ))*', tempo de busca: 1,03s Refinar Resultados
2
... variables food consumption, fruits, fresh fruit juices, raw and cooked vegetables and the appropriate level...
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Artigo
4
Publicado em 2013
... Coefficient. Results – The percentage of repetitions decrease with 99mTechnetium (Tc)-Tetrofosmine, delayed...
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Artigo
5
Publicado em 2021
... with objects contaminated with the patient's secretions. Objective: to attest, through public data...
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Artigo
7
Publicado em 2013
... system (IPS) for juice production. All practices adopted in the plots were documented in a field book...
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Artigo
8
Publicado em 2010
... tantalizing spatio-temporal complexity. To investigate the tactile representation of freely-explored objects...
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Artigo de conferência
9
Publicado em 1992
Assuntos: ...Depectinized juices...
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Artigo
10
Publicado em 2016
...ABSTRACT This study evaluated the stability of cashew apple juice in powder, dehydrated in spouted...
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Artigo
12
Publicado em 2024
...The aim of this study was to produce strawberry juice with reduced added sugar content, use the...
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Artigo
13
Publicado em 2011
... efficient ferment preparation. A significant decrease in the yeast numbers in the juice was observed when...
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Artigo
14
Publicado em 2017
.... Combining ultrasound with a heat treatment (thermosonication, TS) may decrease the time for a target...
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16
Publicado em 2017
... juice obtained after the cane milling may constitute a feedstock for the first-generation ethanol units...
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Artigo
17
Publicado em 2013
... orange juice production chain from 2005 to 2009. Data from the amount of frozen juice produced and...
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Artigo
18
Publicado em 2005
... system in Rio de Janeiro State. The juice was submitted to an enzymatic treatment before microfiltration...
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Artigo
19
Publicado em 2005
... system in Rio de Janeiro State. The juice was submitted to an enzymatic treatment before microfiltration...
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Artigo
20
Publicado em 2022
... as a solution to inactivate pathogenic agents and to extend the shelf-life of juice products. However...
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