Buscas alternativas:
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
or processing » poir processing (Expandir a busca), or reprocessing (Expandir a busca), air processing (Expandir a busca)
decrease may » decrease at (Expandir a busca), decrease by (Expandir a busca), decrease human (Expandir a busca)
may decrease » may increase (Expandir a busca), can decrease (Expandir a busca), to decrease (Expandir a busca)
decrease or » decrease of (Expandir a busca), decrease on (Expandir a busca), decrease toc (Expandir a busca)
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
or processing » poir processing (Expandir a busca), or reprocessing (Expandir a busca), air processing (Expandir a busca)
decrease may » decrease at (Expandir a busca), decrease by (Expandir a busca), decrease human (Expandir a busca)
may decrease » may increase (Expandir a busca), can decrease (Expandir a busca), to decrease (Expandir a busca)
decrease or » decrease of (Expandir a busca), decrease on (Expandir a busca), decrease toc (Expandir a busca)
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“... that adults can indeed attain native language-like brain processing and high proficiency levels...”
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“... a decrease of L. monocytogenes of 1 log10/g at 10ºC and 1,57log10/g at 18ºC of ripening temperature. The...”
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“... plant origin are consumed only after processing and formulation, the final activity exhibited by their...”
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“...Contamination of cocoa and its derived products by polycyclic aromatic hydrocarbons (PAHs) may...”
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“... of chromatin and its transcriptional activity such as DNA methylation and histone post-translational processing...”
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Retenção de carotenoides após moagem de milho biofortificado e durante o armazenamento dos derivados
Assuntos:
“...Processing...”Acessar documento
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“... or enriched with YPE), before and after heating. The results showed that pear pomace was a rich source...”
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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...”Acessar documento
Dissertação
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“... criteria used enabled improved processing and stabilibity characteristics. The addition of Al2O3 and SrO...”
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Tese
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