Buscas alternativas:
after processing » stir processing (Expandir a busca), power processing (Expandir a busca), laser processing (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
increase life » increasing life (Expandir a busca), increase bone (Expandir a busca), increase due (Expandir a busca)
life decrease » life decreases (Expandir a busca), life decreased (Expandir a busca), life increase (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease the (Expandir a busca)
decrease at » decrease akt (Expandir a busca), decrease and (Expandir a busca), decrease in (Expandir a busca)
at increase » at increased (Expandir a busca), fat increase (Expandir a busca), an increase (Expandir a busca)
after processing » stir processing (Expandir a busca), power processing (Expandir a busca), laser processing (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
increase life » increasing life (Expandir a busca), increase bone (Expandir a busca), increase due (Expandir a busca)
life decrease » life decreases (Expandir a busca), life decreased (Expandir a busca), life increase (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease the (Expandir a busca)
decrease at » decrease akt (Expandir a busca), decrease and (Expandir a busca), decrease in (Expandir a busca)
at increase » at increased (Expandir a busca), fat increase (Expandir a busca), an increase (Expandir a busca)
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“... in accordance with license no. SLN2014-3-170, after subjecting data to processing aiming to preserve the...”
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Artigo
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“... assessed after 45 days of processing. To elaborate the dry-cured deer cecina, meat pieces were brined with...”
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Tese
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“...) scale. After collection, the data was analyzed using descriptive statistics. Of the 202 participants...”
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Artigo
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“...Aim: The conventional heat treatment (HT) is still used by the food processing industry...”
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Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“... of water from fish tissue. This caused the hardness to increase until the fourth week of storage, after...”Acessar documento
Dissertação
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“..., but even if this will have a positive effect on pultrusion speed (higher) it would decrease pot life...”
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Relatório
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“... against metals. Additionally, the particulate fraction can increase or reduce the metal toxicity. After...”
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Dissertação