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decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
decreased and » decreases and (Expandir a busca), decrease and (Expandir a busca), decreased in (Expandir a busca)
food decrease » food decreases (Expandir a busca), foods decreases (Expandir a busca), flow 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 » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
decrease at » decrease akt (Expandir a busca), decrease and (Expandir a busca), decrease in (Expandir a busca)
at process » art process (Expandir a busca), act process (Expandir a busca), it process (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
decreased and » decreases and (Expandir a busca), decrease and (Expandir a busca), decreased in (Expandir a busca)
food decrease » food decreases (Expandir a busca), foods decreases (Expandir a busca), flow 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 » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
decrease at » decrease akt (Expandir a busca), decrease and (Expandir a busca), decrease in (Expandir a busca)
at process » art process (Expandir a busca), act process (Expandir a busca), it process (Expandir a busca)
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“... in high protein concentrations. MTG decreased solubility and increased the content of free sulfhydryl...”
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“... in high protein concentrations. MTG decreased solubility and increased the content of free sulfhydryl...”
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“... to a decrease in invertebrate functional redundancy and an increase in the percentage of invertebrate taxa with...”
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Artigo
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“... dos ingredientes ou durante o processo de fabrico, os gelados estão suscetíveis a defeitos a nível das propriedades...”
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Dissertação
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“... in pH and alkalinity of the waters result in decreased toxicity to the organisms due to direct implications...”
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Dissertação
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“...) and hydrophilic (polar head) properties in the same molecule, and are widely applied in the food...”
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Dissertação
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“..., which can change their physical-chemical characteristics and decrease shelf life, and cause infection...”
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Dissertação
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“... de bactérias probióticas em melão minimamente processado (MMP). O tempo de IV (2, 4 ou 6 minutos...”
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Dissertação
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“...%) as Listeria monocytogenes. The isolation of Listeria spp. decreased from 30 days of ripening and Listeria...”
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Artigo
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“...O ovo é consumido in natura ou processado, e usado como matéria-prima em diversos produtos...”
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Tese
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“... of intensity and color change detected by the coordinate decrease and increase of C * h *. In addition, there...”
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Dissertação
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