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microbial properties » antimicrobial properties (Expandir a busca), microbiological properties (Expandir a busca), mechanical properties (Expandir a busca)
decrease microbial » decreased microbial (Expandir a busca), decreases microglial (Expandir a busca), cheese microbial (Expandir a busca)
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
python decrease » than decrease (Expandir a busca), action decreases (Expandir a busca), protein decrease (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
python python » pythons python (Expandir a busca), piton python (Expandir a busca), pitons python (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)
microbial properties » antimicrobial properties (Expandir a busca), microbiological properties (Expandir a busca), mechanical properties (Expandir a busca)
decrease microbial » decreased microbial (Expandir a busca), decreases microglial (Expandir a busca), cheese microbial (Expandir a busca)
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
python decrease » than decrease (Expandir a busca), action decreases (Expandir a busca), protein decrease (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
python python » pythons python (Expandir a busca), piton python (Expandir a busca), pitons python (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)
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“... batch, samples of raw meat (n=3), batter before maceration (n=3), batter after 3- or 4-day maceration...”
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“...Chemical stabilization of soils is one of the most used techniques to improve the properties...”
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“...Liming is widely used to decrease soil acidity, and the application of lime alone or in combination...”
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Artigo
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“... herbaceous species were sown. Three treatments were established: sulfide tailings with a microbial inoculant...”
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Artigo
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“... certain organoleptic and microbiological properties of delicatessen meat products, acting as a hurdle...”
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“... in a decrease of ca. 80% in the chemical oxygen demand of the industry by-product and so putting it within the...”
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Artigo
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“... properties. This factor is critical in industrial juice manufacture, whose freshness is essential. This study...”
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“...Active packaging is one of the responses to the recent food-borne microbial outbreaks and to the...”
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Artigo