Search alternatives:
decrease sensory » decreases density (Expand search), cheese sensory (Expand search), decreased memory (Expand search)
decrease may » decrease at (Expand search), decrease by (Expand search), decrease human (Expand search)
may decrease » may increase (Expand search), can decrease (Expand search), to decrease (Expand search)
decrease toc » decrease of (Expand search), decrease the (Expand search), decreased to (Expand search)
toc decrease » to decrease (Expand search), the decrease (Expand search), not decrease (Expand search)
or decrease » not decrease (Expand search), to decrease (Expand search), _ decrease (Expand search)
decrease or » decrease of (Expand search), decrease on (Expand search), decrease pro (Expand search)
decrease sensory » decreases density (Expand search), cheese sensory (Expand search), decreased memory (Expand search)
decrease may » decrease at (Expand search), decrease by (Expand search), decrease human (Expand search)
may decrease » may increase (Expand search), can decrease (Expand search), to decrease (Expand search)
decrease toc » decrease of (Expand search), decrease the (Expand search), decreased to (Expand search)
toc decrease » to decrease (Expand search), the decrease (Expand search), not decrease (Expand search)
or decrease » not decrease (Expand search), to decrease (Expand search), _ decrease (Expand search)
decrease or » decrease of (Expand search), decrease on (Expand search), decrease pro (Expand search)
1
“... credit limit may lead to mistaken decisions which instead of increasing shareholders wealth, decrease the...”
Access document
Access document
Master thesis
2
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
3
“...O Transtorno Obsessivo-Compulsivo (TOC) consiste em uma doença crônica caracterizada pela presença...”
Access document
Access document
Master thesis
4
5
Subjects:
“...beef; moist ageing; texture, colour; sensory properties; MAP....”
Access document
Access document
Article
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20