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lactic processing » plastic processing (Expand search), tactile processing (Expand search), acai processing (Expand search)
decreases lactic » decreases gastric (Expand search), decreases aortic (Expand search), decreases synaptic (Expand search)
decrease owing » decrease lodging (Expand search), decrease during (Expand search), decrease in (Expand search)
owing decrease » taping decrease (Expand search), will decrease (Expand search), skins decrease (Expand search)
the decreases » the decrease (Expand search), the decreased (Expand search), use decreases (Expand search)
decrease the » decreases the (Expand search), decrease in (Expand search), decrease of (Expand search)
decrease on » decrease in (Expand search), decrease of (Expand search), decrease or (Expand search)
on decrease » on decreased (Expand search), of decrease (Expand search), or decrease (Expand search)
lactic processing » plastic processing (Expand search), tactile processing (Expand search), acai processing (Expand search)
decreases lactic » decreases gastric (Expand search), decreases aortic (Expand search), decreases synaptic (Expand search)
decrease owing » decrease lodging (Expand search), decrease during (Expand search), decrease in (Expand search)
owing decrease » taping decrease (Expand search), will decrease (Expand search), skins decrease (Expand search)
the decreases » the decrease (Expand search), the decreased (Expand search), use decreases (Expand search)
decrease the » decreases the (Expand search), decrease in (Expand search), decrease of (Expand search)
decrease on » decrease in (Expand search), decrease of (Expand search), decrease or (Expand search)
on decrease » on decreased (Expand search), of decrease (Expand search), or decrease (Expand search)
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“... pertaining to the preservation of carrot slices using a brine containing lactic acid produced by in situ...”
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Article
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“... at the beginning of fermentation. In these conditions, a decrease in processing time (from 4.55 to 3.68...”
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Article
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“... microbiológica envolvendo E. coli 0157: H7, coliformes totais e fecais e bactérias lácticas, nas linhas...”
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Doctoral thesis
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“... enzyme addition at the beginning of fermentation. In these conditions, a decrease in processing time...”
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Article
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