Buscas alternativas:
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
cost processing » post processing (Expandir a busca), coat processing (Expandir a busca), fast processing (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
decrease cost » decrease costs (Expandir a busca), decreases post (Expandir a busca), decreasing cost (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 on » decrease in (Expandir a busca), decrease of (Expandir a busca), decrease and (Expandir a busca)
on decrease » on decreased (Expandir a busca), or decrease (Expandir a busca), of decrease (Expandir a busca)
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
cost processing » post processing (Expandir a busca), coat processing (Expandir a busca), fast processing (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
decrease cost » decrease costs (Expandir a busca), decreases post (Expandir a busca), decreasing cost (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 on » decrease in (Expandir a busca), decrease of (Expandir a busca), decrease and (Expandir a busca)
on decrease » on decreased (Expandir a busca), or decrease (Expandir a busca), of decrease (Expandir a busca)
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“...This work evaluates the influence of the type of surfactant (Tween 20, SDS and DTAB) and processing...”
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Artigo
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“...Vegetables drying plays an important role in the field of food dehydration, being a very old...”
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Dissertação
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“... issues faced by food industry. In potatoes, productivity decrease due to impacts and physical damages can...”
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Dissertação
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“... cooling temperatures. After 0, 10, 30, 60, 90, 120 and 150 days, it was verified the content of moisture...”
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Dissertação
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“... pectinolytic enzymes activity and oxidative that are among those that decrease the shelf life of products made...”
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Dissertação
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“... culinário, comercializado fresco e encontrado ao longo de toda costa brasileira. Esta pesquisa...”
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Dissertação
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