Buscas alternativas:
when processing » whey processing (Expandir a busca), wheat processing (Expandir a busca), oven processing (Expandir a busca)
decrease when » decrease the (Expandir a busca), decreases wheat (Expandir a busca), decrease their (Expandir a busca)
decrease will » decrease with (Expandir a busca), decrease cell (Expandir a busca), decrease il (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)
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)
when processing » whey processing (Expandir a busca), wheat processing (Expandir a busca), oven processing (Expandir a busca)
decrease when » decrease the (Expandir a busca), decreases wheat (Expandir a busca), decrease their (Expandir a busca)
decrease will » decrease with (Expandir a busca), decrease cell (Expandir a busca), decrease il (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)
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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“... temperature is usually low and allochthonous organic matter constitutes the basis of the food web. We have...”
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Artigo
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“... no detectable decrease in activity when held for more than 16 hr at 47°C or 2 hr at 60°C. The enzyme liberated...”
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Artigo
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“.... As a consequence, the shelf-life and commercial acceptability of the food products decrease. Currently, one of the...”
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“...% worldwide for all foods. In most patients, when there is a mediated IgE reaction, exercise decreases the...”
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Artigo
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“... decreased analytic processing when relevance was low. In Experiment 2, both repetition and relevance were...”
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Artigo
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“... sensory processing and learning while preventing pro-active interference when task demands are high...”
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Artigo
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“... that, at 515 nm, the decrease in the threshold fluence value was more efficient when compared to 1030...”
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Tese
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“...This study was carried out to evaluate the influence of food storage under low temperature...”
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Artigo
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