Buscas alternativas:
meat processing » event processing (Expandir a busca), post processing (Expandir a busca)
increase meat » increases meat (Expandir a busca), increased heat (Expandir a busca), increase wheat (Expandir a busca)
decrease spp » decrease sod (Expandir a busca), decrease std (Expandir a busca), decrease soon (Expandir a busca)
spp increase » step increases (Expandir a busca), help increase (Expandir a busca), rbp increases (Expandir a busca)
or decrease » of decrease (Expandir a busca), not decrease (Expandir a busca), to decrease (Expandir a busca)
decrease on » decrease in (Expandir a busca), decrease of (Expandir a busca), decrease and (Expandir a busca)
on decrease » on decreased (Expandir a busca), of decrease (Expandir a busca), and decrease (Expandir a busca)
decrease or » decrease of (Expandir a busca), decrease pro (Expandir a busca), decrease toc (Expandir a busca)
meat processing » event processing (Expandir a busca), post processing (Expandir a busca)
increase meat » increases meat (Expandir a busca), increased heat (Expandir a busca), increase wheat (Expandir a busca)
decrease spp » decrease sod (Expandir a busca), decrease std (Expandir a busca), decrease soon (Expandir a busca)
spp increase » step increases (Expandir a busca), help increase (Expandir a busca), rbp increases (Expandir a busca)
or decrease » of decrease (Expandir a busca), not decrease (Expandir a busca), to decrease (Expandir a busca)
decrease on » decrease in (Expandir a busca), decrease of (Expandir a busca), decrease and (Expandir a busca)
on decrease » on decreased (Expandir a busca), of decrease (Expandir a busca), and decrease (Expandir a busca)
decrease or » decrease of (Expandir a busca), decrease pro (Expandir a busca), decrease toc (Expandir a busca)
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“... de Salmonella spp., convencional e mNMP. A prevalência obtida de Salmonella spp. sobre o total de amostras...”
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Tese
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“... different times intervals allowed increase the moisture and decrease the intensity of the red color and...”
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Trabalho de conclusão de curso
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“... (Coliformes termotolerantes Staphylococcos aureus e Salmonella spp.). Os parâmetros físico-químicos avaliados...”
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Trabalho de conclusão de curso
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