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dairy processing » energy processing (Expand search)
decrease owing » decrease lodging (Expand search), decrease during (Expand search), decrease in (Expand search)
owing decrease » taping decrease (Expand search), skins decrease (Expand search), on decrease (Expand search)
decrease dairy » decreases airway (Expand search), decrease quality (Expand search), decrease urinary (Expand search)
decrease will » decrease with (Expand search), decrease cell (Expand search), decrease il (Expand search)
decrease not » decrease of (Expand search), decrease akt (Expand search), decrease at (Expand search)
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“... at evaluating the contaminating microorganisms in the processing line of fresh cheese, namely Minas frescal and...”
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Article
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“... most planted species in the world. However, recent years have seen a decrease in the consumption...”
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Article
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“... results showed that the suitability of A. palmeri in the Brazilian territory will decrease owing...”
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Article
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“... decrease, which, at long term, will lead to the collapse of the colonies...”
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Master thesis
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“... planted species in the world. However, recent years have seen a decrease in the consumption of beans...”
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Article
10
“... for coffee cultivation and the toxigenic fungi species of Aspergillus, Penicillium, and Fusarium will...”
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Article
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“... tiveram boa aceitação pelos consumidores, apresentando notas médias acima de 6, no entanto, o suco misto...”
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Doctoral thesis
13
“... the most frequently used for sugars separation, generally in a cationic form. The cation will complex...”
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14
“... the most frequently used for sugars separation, generally in a cationic form. The cation will complex...”
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15
“... mass of the clumps decreases with increasing distance, while the velocity is approximately constant...”
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Article
16
“... the role of human resources. Consequences will be prevention, control and decrease of absenteeism...”
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“... o tempo de ruminação (TRU/ kg de FDN consumido). Já para índice de seleção notou-se que a rejeição...”
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Master thesis
19
“... at evaluating the contaminating microorganisms in the processing line of fresh cheese, namely Minas frescal and...”
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Article
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