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decreased time » decreased the (Expandir a busca), decreased native (Expandir a busca), decreased tumor (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)
on decreased » in decreased (Expandir a busca), of decreased (Expandir a busca), on deceased (Expandir a busca)
decrease on » decrease in (Expandir a busca), decrease of (Expandir a busca), decrease or (Expandir a busca)
decrease at » decrease akt (Expandir a busca), decrease and (Expandir a busca), decrease in (Expandir a busca)
at decrease » rate decrease (Expandir a busca), that decrease (Expandir a busca), and decrease (Expandir a busca)
time processing » the processing (Expandir a busca), image processing (Expandir a busca), pre processing (Expandir a busca)
decreased time » decreased the (Expandir a busca), decreased native (Expandir a busca), decreased tumor (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)
on decreased » in decreased (Expandir a busca), of decreased (Expandir a busca), on deceased (Expandir a busca)
decrease on » decrease in (Expandir a busca), decrease of (Expandir a busca), decrease or (Expandir a busca)
decrease at » decrease akt (Expandir a busca), decrease and (Expandir a busca), decrease in (Expandir a busca)
at decrease » rate decrease (Expandir a busca), that decrease (Expandir a busca), and decrease (Expandir a busca)
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Assuntos:
“...high pressure processing, transglutaminase, enzyme inactivation, pea protein, soy protein, protein...”
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3
“.... The crude protein (CP) content decreased over time and was lower in silages treated with Mycoflake...”
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Dissertação
4
“...), (2) decrease hepatic glucose production in hepatic cells at 1 ng/mL in basal (17% and 16%, respectively), and...”
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Artigo
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Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“... work took place from early April to mid-July 2021 at the Chemical and Food Processing Laboratories...”Acessar documento
Dissertação
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8
“... factors in processing: concentration of the osmotic solution, immersion time and drying temperature. After...”
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Dissertação
9
“...: T1 (control), which after processing was packed and refrigerated, then three different immersion times...”
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Trabalho de conclusão de curso
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“...Contamination of foods caused by microorganisms occurs through their handling and or processing...”
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Dissertação
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“... there was, respectively, -0.05 mmHg decrease and +0.05 mmHg increase in DBP over time. Furthermore, the...”
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Tese
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