Buscas alternativas:
during decrease » during increased (Expandir a busca), during depressed (Expandir a busca), during disease (Expandir a busca)
decrease during » increase during (Expandir a busca), increases during (Expandir a busca), increased during (Expandir a busca)
and processing » food processing (Expandir a busca)
decrease acid » decrease lipid (Expandir a busca), decrease asian (Expandir a busca), decrease covid (Expandir a busca)
acid decrease » acid degreaser (Expandir a busca), rapid decrease (Expandir a busca), and decrease (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease the (Expandir a busca)
during decrease » during increased (Expandir a busca), during depressed (Expandir a busca), during disease (Expandir a busca)
decrease during » increase during (Expandir a busca), increases during (Expandir a busca), increased during (Expandir a busca)
and processing » food processing (Expandir a busca)
decrease acid » decrease lipid (Expandir a busca), decrease asian (Expandir a busca), decrease covid (Expandir a busca)
acid decrease » acid degreaser (Expandir a busca), rapid decrease (Expandir a busca), and decrease (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease the (Expandir a busca)
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Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“... of unsaturated fatty acids it contains. Gravading is a fish processing technique popular in Scandinavian and...”Acessar documento
Dissertação
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“...The addition of gallium or zinc to ZSM-5 increases the aromatic selectivity and decreases the...”
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Artigo
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“... by-product. Aplle pomace, obtained in laboratory scale, was dried to decrease its chemical and...”
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Dissertação
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“.... The occurrence of unstable non-acid milk (UNAM) causes losses to producers and dairy products...”
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Artigo
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“... essenciais. Estas cultivares apresentaram um conteúdo significativo de polifenóis, com predomínio dos ácidos...”
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Microbial contamination of luncheon meat sliced and packaged at supermarkets in Porto Alegre, Brazil
“... on tryptose agar with nalidixic acid and Palcam agar. TCC mean varied from 1.2 log10 CFU.g-1 (store...”Acessar documento
Artigo
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“... avaliar o uso do reagente ácido pseudo glicol tiouréia (PGA) e ácido tioglicólico (TGA) como alternativas...”
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Tese
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“.... Entretanto, para a utilização deste substrato é necessário um tratamento inicial de hidrólise ácida, básica...”
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Dissertação
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“... cv. Okitsu e da limeira ácida Tahiti sobre doze porta-enxertos. Tangerina Satsuma cv. Okitsu e lima ácida...”
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Tese
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