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2
Publicado em 2011
“... temperature is usually low and allochthonous organic matter constitutes the basis of the food web. We have...”
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Artigo
4
Publicado em 1981
“... no detectable decrease in activity when held for more than 16 hr at 47°C or 2 hr at 60°C. The enzyme liberated...”
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Artigo
7
Publicado em 2017
“... drylands do not refer to the expansion of existing deserts. It is known, however, that they are widespread...”
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10
Publicado em 2017
“.... As a consequence, the shelf-life and commercial acceptability of the food products decrease. Currently, one of the...”
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11
Publicado em 2022
Assuntos: “...Food packaging...”
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Dissertação
12
Publicado em 2019
“... proper guidelines for the correct management of his disease. Therefore, you will not know how to act...”
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Artigo
14
Publicado em 2020
“...The aim of this research was to evaluate the influence of high-pressure processing on the barrier...”
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15
Publicado em 2016
“... sensory processing and learning while preventing pro-active interference when task demands are high...”
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Artigo
16
Publicado em 2018
“... over-processing and can decrease product quality. Fresh cloudy apple juice was subjected to continuous...”
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Tese
17
Publicado em 2019
Assuntos: “...High pressure processing...”
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Dissertação
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