Buscas alternativas:
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
decrease the » decreases the (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
decrease or » decrease of (Expandir a busca), decrease on (Expandir a busca), decrease pro (Expandir a busca)
or decrease » not decrease (Expandir a busca), to decrease (Expandir a busca), _ decrease (Expandir a busca)
decrease at » decrease akt (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
at decrease » rate decrease (Expandir a busca), that decrease (Expandir a busca), not decrease (Expandir a busca)
the cooking » the cooling (Expandir a busca), the looking (Expandir a busca), the smoking (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
decrease the » decreases the (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
decrease or » decrease of (Expandir a busca), decrease on (Expandir a busca), decrease pro (Expandir a busca)
or decrease » not decrease (Expandir a busca), to decrease (Expandir a busca), _ decrease (Expandir a busca)
decrease at » decrease akt (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
at decrease » rate decrease (Expandir a busca), that decrease (Expandir a busca), not decrease (Expandir a busca)
the cooking » the cooling (Expandir a busca), the looking (Expandir a busca), the smoking (Expandir a busca)
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“... (p < 0.05) different levels depending on the cooking method and the type of fish. Steam cooking keeping the...”
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Artigo
3
Assuntos:
“...Cooking oil...”
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Artigo
4
“... meat decreases the levels of polyunsaturated fatty acids, omega-3, omega-6 and the omega-6: omega...”
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Artigo
5
“...) by DRC levels and carbohydrase addition. The colour variable b* showed a decrease (P < 0.05) from...”
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Artigo
6
“... synthesis, the biodiesel acidity and the reaction conversion in terms of acidity decrease were determined...”
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“... adherence changes over time along economic cycles; (2) the role of food prices and household income...”
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12
Microbial contamination of luncheon meat sliced and packaged at supermarkets in Porto Alegre, Brazil
“... to sanitization procedures. This fact may lead to the decrease of cleaning and disinfection frequency and to the...”Acessar documento
Artigo
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“... application of ozone in 10 injections did not change the chemical composition, color, cooking properties, and...”
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Tese
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