Buscas alternativas:
after decrease » faster decrease (Expandir a busca), after deceased (Expandir a busca), litter decrease (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
increase food » increase blood (Expandir a busca), increase bond (Expandir a busca), increases blood (Expandir a busca)
decrease low » decreases low (Expandir a busca), decreases flow (Expandir a busca), decrease of (Expandir a busca)
low decrease » flow decrease (Expandir a busca), loss decrease (Expandir a busca), to decrease (Expandir a busca)
decrease on » decrease in (Expandir a busca), decrease of (Expandir a busca), decrease or (Expandir a busca)
on increase » on increased (Expandir a busca), an increase (Expandir a busca), in increase (Expandir a busca)
after decrease » faster decrease (Expandir a busca), after deceased (Expandir a busca), litter decrease (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
increase food » increase blood (Expandir a busca), increase bond (Expandir a busca), increases blood (Expandir a busca)
decrease low » decreases low (Expandir a busca), decreases flow (Expandir a busca), decrease of (Expandir a busca)
low decrease » flow decrease (Expandir a busca), loss decrease (Expandir a busca), to decrease (Expandir a busca)
decrease on » decrease in (Expandir a busca), decrease of (Expandir a busca), decrease or (Expandir a busca)
on increase » on increased (Expandir a busca), an increase (Expandir a busca), in increase (Expandir a busca)
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“..., indicated that along processing (i.e., decrease in pH and Aw), there was a tendency for both indicators...”
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“... its stability after fish digestion or processing. Results showed that parvalbumin represents a higher...”
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“... protein content, where at 15 d of ensiling, POL had lower soluble protein content than CON and MYC, after...”
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Dissertação
13
“... assessed after 45 days of processing. To elaborate the dry-cured deer cecina, meat pieces were brined with...”
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Tese
14
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
15
“... each group before (day 0) and after exposure to tetracycline (days 3, 6 and 9) After sequencing the...”
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Tese
16
“... each group before (day 0) and after exposure to tetracycline (days 3, 6 and 9) After sequencing the...”
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Tese
17
“... each group before (day 0) and after exposure to tetracycline (days 3, 6 and 9) After sequencing the...”
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Tese
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