Buscas alternativas:
decrease break » decreases breast (Expandir a busca), decreases areas (Expandir a busca), decrease treg (Expandir a busca)
decreases post » decreases pest (Expandir a busca), decreases joint (Expandir a busca), decreases food (Expandir a busca)
break decrease » urea decrease (Expandir a busca)
at processing » meat processing (Expandir a busca), heat processing (Expandir a busca), fast processing (Expandir a busca)
post decrease » not decrease (Expandir a busca), loss decrease (Expandir a busca), posts increase (Expandir a busca)
decrease on » decrease in (Expandir a busca), decrease of (Expandir a busca), decrease or (Expandir a busca)
on decrease » on decreased (Expandir a busca), or decrease (Expandir a busca), of decrease (Expandir a busca)
decrease at » decrease and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
decrease break » decreases breast (Expandir a busca), decreases areas (Expandir a busca), decrease treg (Expandir a busca)
decreases post » decreases pest (Expandir a busca), decreases joint (Expandir a busca), decreases food (Expandir a busca)
break decrease » urea decrease (Expandir a busca)
at processing » meat processing (Expandir a busca), heat processing (Expandir a busca), fast processing (Expandir a busca)
post decrease » not decrease (Expandir a busca), loss decrease (Expandir a busca), posts increase (Expandir a busca)
decrease on » decrease in (Expandir a busca), decrease of (Expandir a busca), decrease or (Expandir a busca)
on decrease » on decreased (Expandir a busca), or decrease (Expandir a busca), of decrease (Expandir a busca)
decrease at » decrease and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
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“..., the ingestion of different aliments; the positioning, and imaging processing interfere with extra...”
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Artigo
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“... 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
“... and reducing post-harvest cost without a sensorial and nutritional quality loss. Preservation...”
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“... at 60 °C, a decrease of 4.0 log CFU∙mL-1 was obtained (when compared to non-treated slime). A similar reduction was...”
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Artigo
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“... DT, there was a significance decrease in post-training variability compared to pre-training (p<0.01...”
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Artigo
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