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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)
decrease high » decreased high (Expandir a busca), decreases high (Expandir a busca), decrease hiv (Expandir a busca)
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may decrease » may increase (Expandir a busca), can decrease (Expandir a busca), and decrease (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease the (Expandir a busca)
high processing » light processing (Expandir a busca), fish processing (Expandir a busca), with processing (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)
decrease high » decreased high (Expandir a busca), decreases high (Expandir a busca), decrease hiv (Expandir a busca)
decrease may » decrease at (Expandir a busca), decrease by (Expandir a busca), decrease human (Expandir a busca)
may decrease » may increase (Expandir a busca), can decrease (Expandir a busca), and decrease (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease the (Expandir a busca)
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“...Linguiça is a Portuguese popular ready-to-eat dry fermented sausage. Despite the high diversity...”
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2
“... occur due to high roasting temperatures and/or the presence of smoke during drying. Some PAHs are...”
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Artigo
3
“... that adults can indeed attain native language-like brain processing and high proficiency levels...”
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Artigo
4
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
5
Retenção de carotenoides após moagem de milho biofortificado e durante o armazenamento dos derivados
Assuntos:
“...Processing...”Acessar documento
Dissertação
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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
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“... led to a decrease in habitual physical activity, which may explain the majority of participants...”
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“... be attributed to physical contact during therapeutic and social interactions and they may generate bonding...”
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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