Buscas alternativas:
after processing » stir processing (Expandir a busca), power processing (Expandir a busca), laser processing (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (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 cell (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), the decrease (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
after processing » stir processing (Expandir a busca), power processing (Expandir a busca), laser processing (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (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 cell (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), the decrease (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
1
“... decrease of L. monocytogenes. In the batches not inoculated with a commercial starter culture was observed...”
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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...”Acessar documento
Dissertação
3
“... products and the application of food reformulation strategies based on salt/animal fat partial or total...”
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Tese
4
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“... carbohydrates of these biomasses it is required to degrade the lignin and decrease the recalcitrance...”
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Tese
8
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