Buscas alternativas:
storage processing » storage processes (Expandir a busca), storage process (Expandir a busca), sausage processing (Expandir a busca)
decreases storage » decreases estrogen (Expandir a busca), decreases mtor (Expandir a busca), decreases stress (Expandir a busca)
or decreases » or decrease (Expandir a busca), oic decreases (Expandir a busca), oil decreases (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 or » decrease of (Expandir a busca), decrease on (Expandir a busca), decrease pro (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)
storage processing » storage processes (Expandir a busca), storage process (Expandir a busca), sausage processing (Expandir a busca)
decreases storage » decreases estrogen (Expandir a busca), decreases mtor (Expandir a busca), decreases stress (Expandir a busca)
or decreases » or decrease (Expandir a busca), oic decreases (Expandir a busca), oil decreases (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 or » decrease of (Expandir a busca), decrease on (Expandir a busca), decrease pro (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)
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“... Typhimurium and Listeria monocytogenes in buffalo milk under different processing and storage conditions...”
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Artigo
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“..., since a slight decrease was registered between fresh and dehydrated fruit....”
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Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“... of unsaturated fatty acids it contains. Gravading is a fish processing technique popular in Scandinavian and...”Acessar documento
Dissertação
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“...Fresh-cut commodities shelf-life is limited by minimal processing operations and storage conditions...”
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“... (0, 24, 48 and 72 hours of storage) with four treatments (insulin levels - 0.0 4.0 8.0 and 12.0 IU per dose) and...”
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Artigo
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“... (0, 24, 48 and 72 hours of storage) with four treatments (insulin levels - 0.0 4.0 8.0 and 12.0 IU per dose) and...”
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“... (0, 24, 48 and 72 hours of storage) with four treatments (insulin levels - 0.0 4.0 8.0 and 12.0 IU per dose) and...”
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