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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)
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and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
Mostrando 1 - 20 resultados de 546 para a busca '(( decrease lodging decrease decrease processes ) OR ( sensory and decrease decrease after ))*', tempo de busca: 1,09s Refinar Resultados
3
Publicado em 2012
“... ascorbic acid contents, color and sensory quality of dried tomato. Tomatoes cv. Dominador were dried...”
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Artigo
4
Publicado em 2021
“... gravad mix, and after 48 h of gravading, the other fillets subjected to gravading were vacuum packed and...”
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Dissertação
5
Publicado em 2012
“... ascorbic acid contents, color and sensory quality of dried tomato. Tomatoes cv. Dominador were dried...”
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Artigo
7
Publicado em 2021
“..., this work aimed to produce orange-fleshed sweet potato chips, by two processes: drying oven and...”
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Artigo
9
Publicado em 2015
“... decrease in the weight of the formulation F2 before and after cooking, as well as in the apparent volume...”
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Artigo
10
Publicado em 2022
Assuntos: “...beef; moist ageing; texture, colour; sensory properties; MAP....”
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Artigo
11
Publicado em 2024
“..., only the intensity of red showed a linear decrease as the chitosan concentration increased, and after...”
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Artigo
13
Publicado em 2022
“... (dietary counselling versus gastroplasty) on salivary characteristics, oral sensory perception and dental...”
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Artigo
14
Publicado em 1991
“... time to 1/3. A decrease in natural cooked bean odor and appearence of off-odor, was noticed. The...”
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Artigo
15
Publicado em 2018
“...Wine tartaric stabilization is essential to satisfy the wine quality criteria, and consequently the...”
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16
Publicado em 2022
“... of 40 to 50 therapeutic sessions were analyzed and there was a decrease in the food selectivity of both children, after...”
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Artigo
18
Publicado em 2019
“... in Arabica coffee were studied. A sensory difference between blends with steamed and untreated Robusta PVA...”
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Artigo
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