Buscas alternativas:
decrease during » increase during (Expandir a busca), increases during (Expandir a busca), increased during (Expandir a busca)
during decrease » during increased (Expandir a busca), during depressed (Expandir a busca), during disease (Expandir a busca)
log processing » rock processing (Expandir a busca), app processing (Expandir a busca), alarm processing (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 (Expandir a busca)
decrease log » decrease low (Expandir a busca), decreases low (Expandir a busca), decrease of (Expandir a busca)
decrease l » decrease il (Expandir a busca), decrease _ (Expandir a busca), decrease β (Expandir a busca)
l decrease » _ decrease (Expandir a busca), α decrease (Expandir a busca), to decrease (Expandir a busca)
decrease during » increase during (Expandir a busca), increases during (Expandir a busca), increased during (Expandir a busca)
during decrease » during increased (Expandir a busca), during depressed (Expandir a busca), during disease (Expandir a busca)
log processing » rock processing (Expandir a busca), app processing (Expandir a busca), alarm processing (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 (Expandir a busca)
decrease log » decrease low (Expandir a busca), decreases low (Expandir a busca), decrease of (Expandir a busca)
decrease l » decrease il (Expandir a busca), decrease _ (Expandir a busca), decrease β (Expandir a busca)
l decrease » _ decrease (Expandir a busca), α decrease (Expandir a busca), to decrease (Expandir a busca)
1
“... a decrease of L. monocytogenes of 1 log10/g at 10ºC and 1,57log10/g at 18ºC of ripening temperature. The...”
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2
Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“... work took place from early April to mid-July 2021 at the Chemical and Food Processing Laboratories...”Acessar documento
Dissertação
3
“... nutritional characteristics and sensory attributes. The processing of the cashew pseudo-fruit (also called...”
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Dissertação
4
6
“... of this production is destined to the processing industry for the manufacture of several products, with...”
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Dissertação
7
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9
“... ao potencial fermentativo no SC (>2,5logUFC/mL para 24 e 48). S. thermophilus ST-M6® apresentou...”
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Tese
10
“... derived from the fruit processing industry, basically consisting of peels, seeds and stalks, and are...”
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Tese
11
“... de 2 minutos para produção de MMP probiótico. Verificou-se que, logo após o processamento, as contagens...”
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Dissertação
12
“... processados foram inferiores a 2 log UFC/mL ao longo de 90 dias de estocagem. A bebida atingiu médias de notas...”
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Dissertação
13
Microbial contamination of luncheon meat sliced and packaged at supermarkets in Porto Alegre, Brazil
“... bacteria may be introduced in luncheon meat during the slicing and packaging at supermarkets. Our data are...”Acessar documento
Artigo
14
“... da solução adicionada de surfactante foi confirmado com a redução de 1,35 e 1,37 ciclos log, com 1 e 24 horas...”
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Tese
15
“... inicial de 6,8 log10 UFC/mL da cepa de Salmonella Enteritidis inoculada, após 24 horas sob refrigeração...”
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Tese
16
“... 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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Dissertação
17
“... concentrations ofsediments of the flood plain decrease considerably during the dry season which is due to the...”
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Tese
18
“... foram reduzidas em até 93 % logo após o tratamento e ao fim dos 180 d, remanesceram cerca 3,0 UFC...”
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Dissertação
19
“... comportamentais logo ao final do tratamento (controle=23, tratado=25), enquanto uma outra parte foi colocada...”
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Dissertação
20