Buscas alternativas:
decrease not » decrease of (Expandir a busca), decrease akt (Expandir a busca), decrease on (Expandir a busca)
not decrease » to decrease (Expandir a busca), not increase (Expandir a busca), and decrease (Expandir a busca)
decrease the » decreases the (Expandir a busca), decrease of (Expandir a busca)
decrease at » decrease akt (Expandir a busca), decrease and (Expandir a busca), decrease of (Expandir a busca)
at decrease » rate decrease (Expandir a busca), that decrease (Expandir a busca), and decrease (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
the cooking » the cooling (Expandir a busca), the looking (Expandir a busca), the smoking (Expandir a busca)
decrease not » decrease of (Expandir a busca), decrease akt (Expandir a busca), decrease on (Expandir a busca)
not decrease » to decrease (Expandir a busca), not increase (Expandir a busca), and decrease (Expandir a busca)
decrease the » decreases the (Expandir a busca), decrease of (Expandir a busca)
decrease at » decrease akt (Expandir a busca), decrease and (Expandir a busca), decrease of (Expandir a busca)
at decrease » rate decrease (Expandir a busca), that decrease (Expandir a busca), and decrease (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
the cooking » the cooling (Expandir a busca), the looking (Expandir a busca), the smoking (Expandir a busca)
1
“... raw material, there is a need to reduce the final price of biodiesel. Thus, oil sources that are not...”
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2
3
“... of pH, water holding capacity and shear force of the breast meat were not affected (P > 0.05) by DRC...”
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Artigo
4
“...ABSTRACT The objective of this study was to evaluate the physicochemical and nutritional...”
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Artigo
5
“...The objective of this study was to evaluate the physicochemical and nutritional characteristics...”
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Artigo
6
7
8
9
10
Microbial contamination of luncheon meat sliced and packaged at supermarkets in Porto Alegre, Brazil
“... to sanitization procedures. This fact may lead to the decrease of cleaning and disinfection frequency and to the...”Acessar documento
Artigo
11
12
“... of the study. Results: After 12 weeks, in both groups there was a decrease in the 10-year risk...”
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Dissertação
13
14
“... diets. We found that the economic downturn was associated with a decrease in diet quality in Portugal...”
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15
16
“... as cooking, thermal processing, and enzymatic digestion have not been totally effective, because the...”
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17
“..., color, cooking loss and shear force of meat were not affected (P ≥ 0.38) by the factors. In conclusion...”
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Tese
18
“... application of ozone in 10 injections did not change the chemical composition, color, cooking properties, and...”
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Tese
19
20