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dairy processing » energy processing (Expand search)
decrease ligand » decrease and (Expand search), decrease lodging (Expand search), decrease oxidant (Expand search)
ligand decrease » and decrease (Expand search), ligand release (Expand search), ligands increased (Expand search)
decrease dairy » decreases airway (Expand search), decrease quality (Expand search), decrease urinary (Expand search)
decrease lipid » increases lipid (Expand search), increased lipid (Expand search)
lipid decrease » rapid decrease (Expand search), limb decrease (Expand search), acid decrease (Expand search)
decrease the » decreases the (Expand search), decrease in (Expand search), decrease of (Expand search)
the decrease » to decrease (Expand search), and decrease (Expand search)
dairy processing » energy processing (Expand search)
decrease ligand » decrease and (Expand search), decrease lodging (Expand search), decrease oxidant (Expand search)
ligand decrease » and decrease (Expand search), ligand release (Expand search), ligands increased (Expand search)
decrease dairy » decreases airway (Expand search), decrease quality (Expand search), decrease urinary (Expand search)
decrease lipid » increases lipid (Expand search), increased lipid (Expand search)
lipid decrease » rapid decrease (Expand search), limb decrease (Expand search), acid decrease (Expand search)
decrease the » decreases the (Expand search), decrease in (Expand search), decrease of (Expand search)
the decrease » to decrease (Expand search), and decrease (Expand search)
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“... at evaluating the contaminating microorganisms in the processing line of fresh cheese, namely Minas frescal and...”
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“... also form part of the neurological structure. Buttermilk is a by-product of the dairy industry and has...”
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“... acceptance. This work aimed to evaluate the decrease of the “beany” flavour and of raffinose, stachyose and...”
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“...Aerobic metabolism changes rapidly to glycolysis post-mortem resulting in a pH-decrease during the...”
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