Buscas alternativas:
during increased » during increasing (Expandir a busca), producing increased (Expandir a busca), favoring increased (Expandir a busca)
decrease during » increase during (Expandir a busca), increases during (Expandir a busca), increased during (Expandir a busca)
decrease drying » decreases during (Expandir a busca), decreased during (Expandir a busca), decrease owing (Expandir a busca)
decrease the » decreases the (Expandir a busca), decrease in (Expandir a busca)
the decrease » to decrease (Expandir a busca), and decrease (Expandir a busca)
decrease of » decrease in (Expandir a busca)
of decrease » or decrease (Expandir a busca), not decrease (Expandir a busca), to decrease (Expandir a busca)
during increased » during increasing (Expandir a busca), producing increased (Expandir a busca), favoring increased (Expandir a busca)
decrease during » increase during (Expandir a busca), increases during (Expandir a busca), increased during (Expandir a busca)
decrease drying » decreases during (Expandir a busca), decreased during (Expandir a busca), decrease owing (Expandir a busca)
decrease the » decreases the (Expandir a busca), decrease in (Expandir a busca)
the decrease » to decrease (Expandir a busca), and decrease (Expandir a busca)
decrease of » decrease in (Expandir a busca)
of decrease » or decrease (Expandir a busca), not decrease (Expandir a busca), to decrease (Expandir a busca)
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“... contamination rate during the manufacturing process of sausages is due to the drying and ripening step than...”
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9
“... compressibilidade com potencial de expansão de médio a muito alto. O processo de formação e propagação das fissuras...”
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Tese
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Assuntos:
“...CNPQ::CIENCIAS AGRARIAS::ENGENHARIA AGRICOLA::ENGENHARIA DE PROCESSAMENTO DE PRODUTOS AGRICOLAS...”
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Dissertação
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“... contamination rate during the manufacturing process of sausages is due to the drying and ripening step than...”
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“...) e os reflexos desse processo durante o período de armazenagem do produto, em diferentes condições...”
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Tese
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“...-drying process of Lactobacillus strains in the fermented co-products, high survival rates (> 86%) were...”
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Tese