Buscas alternativas:
decrease quality » increase quality (Expandir a busca), disease quality (Expandir a busca), database quality (Expandir a busca)
quality process » quality processes (Expandir a busca), quality problems (Expandir a busca), quality access (Expandir a busca)
decrease low » decreases low (Expandir a busca), decreases flow (Expandir a busca), decrease of (Expandir a busca)
low decrease » flow decrease (Expandir a busca), loss decrease (Expandir a busca), to decrease (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
decrease quality » increase quality (Expandir a busca), disease quality (Expandir a busca), database quality (Expandir a busca)
quality process » quality processes (Expandir a busca), quality problems (Expandir a busca), quality access (Expandir a busca)
decrease low » decreases low (Expandir a busca), decreases flow (Expandir a busca), decrease of (Expandir a busca)
low decrease » flow decrease (Expandir a busca), loss decrease (Expandir a busca), to decrease (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
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“..., inactivating fungi, and maintaining the quality of stored grains. The ozonation of grains in a closed system...”
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Tese
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“... in F+F under coppice and lower under replanting. Overall, after one year coppice system presented higher Labile...”
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Tese
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Immunocastration and ractopamine in the quality of pork loin enhanced with salt and tripolyphosphate
Assuntos:
“...meat quality...”Acessar documento
Artigo
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“... 24 h of fermentation and 40 min of cooking as process parameters. The tucupi prepared had pH 3.71, titratable acidity...”
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Artigo
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“...2, or a blend of KCl and CaCl2 (1:1). The quality, safety, and the potential consumer market of dry fermented...”
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Artigo
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“... para selecionar o processamento do tucupi (fermentação e tempos de cocção) em função do teor de ácido cianídrico...”
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Artigo