Buscas alternativas:
log processing » rock processing (Expandir a busca), app processing (Expandir a busca), alarm processing (Expandir a busca)
decrease log » decrease low (Expandir a busca), decreases low (Expandir a busca), decrease or (Expandir a busca)
decrease of » decrease in (Expandir a busca)
of decrease » or decrease (Expandir a busca), not decrease (Expandir a busca), _ decrease (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease the (Expandir a busca)
decrease on » decrease in (Expandir a busca), decrease or (Expandir a busca), decrease and (Expandir a busca)
on decrease » on decreased (Expandir a busca), or decrease (Expandir a busca), and decrease (Expandir a busca)
log processing » rock processing (Expandir a busca), app processing (Expandir a busca), alarm processing (Expandir a busca)
decrease log » decrease low (Expandir a busca), decreases low (Expandir a busca), decrease or (Expandir a busca)
decrease of » decrease in (Expandir a busca)
of decrease » or decrease (Expandir a busca), not decrease (Expandir a busca), _ decrease (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease the (Expandir a busca)
decrease on » decrease in (Expandir a busca), decrease or (Expandir a busca), decrease and (Expandir a busca)
on decrease » on decreased (Expandir a busca), or decrease (Expandir a busca), and decrease (Expandir a busca)
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“... a decrease of L. monocytogenes of 1 log10/g at 10ºC and 1,57log10/g at 18ºC of ripening temperature. The...”
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“...Aim: The conventional heat treatment (HT) is still used by the food processing industry...”
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Microbial contamination of luncheon meat sliced and packaged at supermarkets in Porto Alegre, Brazil
“... on tryptose agar with nalidixic acid and Palcam agar. TCC mean varied from 1.2 log10 CFU.g-1 (store...”Acessar documento
Artigo
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“... reduction in the efficiency of sound processing, or due to degeneration of the central auditory pathway...”
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Artigo
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“... a decrease of 9.2 log CFU.mL-1. The HPP treatment did not affect none of the tested virulence factors, the...”
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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
16
“... milk. High-pressure processing (HPP) is a non-thermal technology that can provide safe foods with...”
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Dissertação
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“... co-culture was exposed to TVEO at 2.5 μL/mL. TVEO at 5 μL/mL decrease 2 log CFU/mL the viable cell counts...”
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Dissertação
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