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bacteria processing » material processing (Expandir a busca), materials processing (Expandir a busca), bacteria promoting (Expandir a busca)
decrease bacteria » decrease bacterial (Expandir a busca), decreased bacterial (Expandir a busca), increase bacterial (Expandir a busca)
salt decreases » and decreases (Expandir a busca), but decreases (Expandir a busca), diet decreases (Expandir a busca)
decrease salt » decrease akt (Expandir a busca), decrease at (Expandir a busca), decrease and (Expandir a busca)
decreases can » decreases pecan (Expandir a busca), decreases pain (Expandir a busca), decreases in (Expandir a busca)
decrease not » decrease of (Expandir a busca), decrease akt (Expandir a busca), decrease at (Expandir a busca)
not decrease » to decrease (Expandir a busca), not increase (Expandir a busca), and decrease (Expandir a busca)
can decrease » can increase (Expandir a busca), and decrease (Expandir a busca), to decrease (Expandir a busca)
bacteria processing » material processing (Expandir a busca), materials processing (Expandir a busca), bacteria promoting (Expandir a busca)
decrease bacteria » decrease bacterial (Expandir a busca), decreased bacterial (Expandir a busca), increase bacterial (Expandir a busca)
salt decreases » and decreases (Expandir a busca), but decreases (Expandir a busca), diet decreases (Expandir a busca)
decrease salt » decrease akt (Expandir a busca), decrease at (Expandir a busca), decrease and (Expandir a busca)
decreases can » decreases pecan (Expandir a busca), decreases pain (Expandir a busca), decreases in (Expandir a busca)
decrease not » decrease of (Expandir a busca), decrease akt (Expandir a busca), decrease at (Expandir a busca)
not decrease » to decrease (Expandir a busca), not increase (Expandir a busca), and decrease (Expandir a busca)
can decrease » can increase (Expandir a busca), and decrease (Expandir a busca), to decrease (Expandir a busca)
1
“... envolvidos no metabolismo de carbono, após o crescimento da bactéria no caldo de 4 variedades de cana...”
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Tese
2
Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“... activity decreased to about 0.80, a level at which only yeasts and molds and halophyte bacteria can survive...”Acessar documento
Dissertação
3
“... (Mn), is the consumption of solar salt contaminated. Mn-tolerant bacteria could be used to decrease the...”
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Artigo
4
“... paucimobilis microorganism. This polymer is commonly used in food and pharmaceutical industry. It can...”
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Dissertação
5
“... da bactéria gram-positiva Staphylococcus aureus (mais sensível), gram-negativa Escherichia coli e do fungo...”
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Dissertação
6
“... a hipótese de que S. invicta estabelece associação com bactérias fixadoras de nitrogênio. E no Capítulo III...”
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Tese
7
8