Buscas alternativas:
fruit processing » post processing (Expandir a busca), event processing (Expandir a busca), meat processing (Expandir a busca)
juice decreases » use decreases (Expandir a busca), life decreases (Expandir a busca)
decrease fruit » increase fruit (Expandir a busca), increases fruit (Expandir a busca), disease fruit (Expandir a busca)
decrease juice » decrease due (Expandir a busca)
decrease rate » decreased rate (Expandir a busca), decreases rate (Expandir a busca), decrease at (Expandir a busca)
rate decrease » rats decreases (Expandir a busca), rate increase (Expandir a busca), to decrease (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)
fruit processing » post processing (Expandir a busca), event processing (Expandir a busca), meat processing (Expandir a busca)
juice decreases » use decreases (Expandir a busca), life decreases (Expandir a busca)
decrease fruit » increase fruit (Expandir a busca), increases fruit (Expandir a busca), disease fruit (Expandir a busca)
decrease juice » decrease due (Expandir a busca)
decrease rate » decreased rate (Expandir a busca), decreases rate (Expandir a busca), decrease at (Expandir a busca)
rate decrease » rats decreases (Expandir a busca), rate increase (Expandir a busca), to decrease (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)
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“... variables food consumption, fruits, fresh fruit juices, raw and cooked vegetables and the appropriate level...”
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“..., the ingestion of different aliments; the positioning, and imaging processing interfere with extra...”
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“... to determine the microbiological characteristics and deterioration along the time of the juices from two clones...”
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“... compound.Soluble solids content, pH, and color of the juice did not alter during processing....”
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“...%, during pulp maceration. During juice processing, there was an increase of 70.6% in clarification and...”
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“... bran and citric fruit juice are added to sugar cane juice. The primary microbial source is the juice...”
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“...Thermal conductivity, thermal diffusivity, density and viscosity of cashew juice were measured...”
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“... orange juice production chain from 2005 to 2009. Data from the amount of frozen juice produced and...”
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“... passion fruit juice and analyse its sensory acceptability. Passion fruit was cultivated under organic...”
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