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decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
decrease spp » decrease sod (Expandir a busca), decrease std (Expandir a busca), decrease soon (Expandir a busca)
spp decrease » spp increase (Expandir a busca), speed decrease (Expandir a busca), help decrease (Expandir a busca)
decrease the » decreases the (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
the decrease » to decrease (Expandir a busca), and decrease (Expandir a busca)
or decrease » of decrease (Expandir a busca), not decrease (Expandir a busca), to decrease (Expandir a busca)
decrease or » decrease of (Expandir a busca), decrease on (Expandir a busca), decrease pro (Expandir a busca)
Mostrando 1 - 20 resultados de 39 para a busca '(( decrease spp decrease food processing ) OR ( decrease the decrease or decrease ))~', tempo de busca: 1,47s Refinar Resultados
4
Publicado em 2018
“... de bananeiras (Musa spp.), com ênfase em amido resistente, carotenoides, aminas bioativas, compostos fenólicos...”
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Tese
10
Publicado em 2019
“... characteristics, however, the sensory analysis indicated a decrease in quality at 49 days of storage....”
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Artigo
11
Publicado em 2023
“... to environmental degradation, such as the use of agrochemicals. Africanized bees (Apis mellifera scutellata x spp...”
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Tese
12
Publicado em 2023
“... to environmental degradation, such as the use of agrochemicals. Africanized bees (Apis mellifera scutellata x spp...”
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Tese
13
Publicado em 2023
“... to environmental degradation, such as the use of agrochemicals. Africanized bees (Apis mellifera scutellata x spp...”
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Tese
15
Publicado em 2020
“...Na última década, os estudos em Arcobacter spp. têm vindo a intensificar-se para colmatar a falta...”
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Dissertação
16
Publicado em 2018
“... for microbiological standards (Thermotolerant coliforms, Staphylococcus aureus and Salmonella spp.). The physical...”
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Trabalho de conclusão de curso
20
Publicado em 2020
“... a 35 °C e 45 °C, bactérias aeróbias mesófilas, fungos filamentosos e leveduras e Salmonella spp.), teor de fenólicos totais...”
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Dissertação
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