Buscas alternativas:
decrease storage » decreases storage (Expandir a busca), decrease otorrhea (Expandir a busca), decrease treg (Expandir a busca)
storage process » storage processes (Expandir a busca), stage process (Expandir a busca), storage proteins (Expandir a busca)
decrease or » decrease on (Expandir a busca), decrease pro (Expandir a busca), decrease toc (Expandir a busca)
or decrease » not decrease (Expandir a busca), _ decrease (Expandir a busca), and decrease (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease the (Expandir a busca)
decrease of » decrease in (Expandir a busca)
of decrease » not decrease (Expandir a busca), _ decrease (Expandir a busca), of decree (Expandir a busca)
decrease storage » decreases storage (Expandir a busca), decrease otorrhea (Expandir a busca), decrease treg (Expandir a busca)
storage process » storage processes (Expandir a busca), stage process (Expandir a busca), storage proteins (Expandir a busca)
decrease or » decrease on (Expandir a busca), decrease pro (Expandir a busca), decrease toc (Expandir a busca)
or decrease » not decrease (Expandir a busca), _ decrease (Expandir a busca), and decrease (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease the (Expandir a busca)
decrease of » decrease in (Expandir a busca)
of decrease » not decrease (Expandir a busca), _ decrease (Expandir a busca), of decree (Expandir a busca)
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“... decrease in quality. This feature determined the development of different extenders aiming the protection...”
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Dissertação
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“... characteristics, however, the sensory analysis indicated a decrease in quality at 49 days of storage....”
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Artigo
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Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“... delicacy with a salt content of 3 –6% and a pH greater than 5. This process has been applied to fish such...”Acessar documento
Dissertação
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“... para selecionar o processamento do tucupi (fermentação e tempos de cocção) em função do teor de ácido cianídrico...”
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