Buscas alternativas:
foods decreases » loss decreases (Expandir a busca)
decrease foods » decrease food (Expandir a busca), decreases food (Expandir a busca), decreased food (Expandir a busca)
log processing » rock processing (Expandir a busca), alarm processing (Expandir a busca)
decrease that » decrease the (Expandir a busca), decrease at (Expandir a busca), decrees that (Expandir a busca)
that decrease » that increase (Expandir a busca), that increases (Expandir a busca), not decrease (Expandir a busca)
decreases can » decreases pecan (Expandir a busca), decreases pain (Expandir a busca), decreases in (Expandir a busca)
decrease log » decrease low (Expandir a busca), decreases low (Expandir a busca), decrease of (Expandir a busca)
can decrease » can increase (Expandir a busca), and decrease (Expandir a busca), to decrease (Expandir a busca)
foods decreases » loss decreases (Expandir a busca)
decrease foods » decrease food (Expandir a busca), decreases food (Expandir a busca), decreased food (Expandir a busca)
log processing » rock processing (Expandir a busca), alarm processing (Expandir a busca)
decrease that » decrease the (Expandir a busca), decrease at (Expandir a busca), decrees that (Expandir a busca)
that decrease » that increase (Expandir a busca), that increases (Expandir a busca), not decrease (Expandir a busca)
decreases can » decreases pecan (Expandir a busca), decreases pain (Expandir a busca), decreases in (Expandir a busca)
decrease log » decrease low (Expandir a busca), decreases low (Expandir a busca), decrease of (Expandir a busca)
can decrease » can increase (Expandir a busca), and decrease (Expandir a busca), to decrease (Expandir a busca)
1
“... properties that can be used in food industry. The essential oil from Thymus vulgaris L. (TVEO), popularly...”
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Dissertação
2
3
“... milk. High-pressure processing (HPP) is a non-thermal technology that can provide safe foods with...”
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4
“...Contamination of foods caused by microorganisms occurs through their handling and or processing...”
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5
“... (Lactiplantibacillus plantarum) já nas primeiras 8 horas, com redução de 1,7 log nas contagens de células viáveis...”
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6
7
“... inicial de 6,8 log10 UFC/mL da cepa de Salmonella Enteritidis inoculada, após 24 horas sob refrigeração...”
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Tese
8
9
“... de rejeição, e seus valores variaram de < 1 log UFC/g a 4,7 log UFC/g para as mesófilas e 6,8 log UFC...”
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10