Buscas alternativas:
decrease fermentation » sucrose fermentation (Expandir a busca), permeate fermentation (Expandir a busca), cheese fermentation (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)
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)
decrease the » decreases the (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
the decrease » to decrease (Expandir a busca), and decrease (Expandir a busca)
decrease fermentation » sucrose fermentation (Expandir a busca), permeate fermentation (Expandir a busca), cheese fermentation (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)
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)
decrease the » decreases the (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
the decrease » to decrease (Expandir a busca), and decrease (Expandir a busca)
1
“... from biodiesel production from residual frying oils, replacing corn, on intake, fermentation parameters...”
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Artigo
2
“... (PD) tended to decrease (P < 0.10) with increasing CG levels. Crude glycerin did not affect the c fraction...”
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Artigo
3
4
5
6
Assuntos:
“...Natural fermentation. Blanching. Osmotic dehydration. Conventional drying....”
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Tese
7
8
9
10
11
12
13
14
15
“..., Brine B, a reduced-sodium brine, containing 4% NaCl + 4% KCl. After the fermentation the olives were...”
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Artigo
16
“... not correspond necessarily to the best fermentation design, the improvement in off-line, at-line and...”
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17
“... were eaten by the ewes without harming animal health; most milk parameters did not change; milk fatty...”
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Tese
18
19
20