Buscas alternativas:
batch processing » batch process (Expandir a busca), speech processing (Expandir a busca), fish processing (Expandir a busca)
decrease batch » decrease with (Expandir a busca), decrease at (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
food decrease » food decreases (Expandir a busca), foods decreases (Expandir a busca), flow decrease (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease the (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
decrease of » decrease in (Expandir a busca)
of decrease » or decrease (Expandir a busca), not decrease (Expandir a busca), to decrease (Expandir a busca)
batch processing » batch process (Expandir a busca), speech processing (Expandir a busca), fish processing (Expandir a busca)
decrease batch » decrease with (Expandir a busca), decrease at (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
food decrease » food decreases (Expandir a busca), foods decreases (Expandir a busca), flow decrease (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease the (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
decrease of » decrease in (Expandir a busca)
of decrease » or decrease (Expandir a busca), not decrease (Expandir a busca), to decrease (Expandir a busca)
1
“..., indicated that along processing (i.e., decrease in pH and Aw), there was a tendency for both indicators...”
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2
“... food waste (FW). These residues can be treated and recovered through anaerobic digestion processes...”
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3
“... and produce nisin, reaching activity around 105 AU.mL-1. Biological processing of milk sub-products...”
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4
“... products and the application of food reformulation strategies based on salt/animal fat partial or total...”
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Tese
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