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decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
log processing » rock processing (Expand search), app processing (Expand search), alarm processing (Expand search)
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decrease acid » decrease and (Expand search), decrease lipid (Expand search), decrease asian (Expand search)
acid decrease » acid degreaser (Expand search), rapid decrease (Expand search), and decrease (Expand search)
decrease log » decrease low (Expand search), decreases low (Expand search), decrease of (Expand search)
decrease to » decrease toc (Expand search), decreased to (Expand search), decrease the (Expand search)
decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
log processing » rock processing (Expand search), app processing (Expand search), alarm processing (Expand search)
decrease after » increase after (Expand search), disease after (Expand search)
decrease acid » decrease and (Expand search), decrease lipid (Expand search), decrease asian (Expand search)
acid decrease » acid degreaser (Expand search), rapid decrease (Expand search), and decrease (Expand search)
decrease log » decrease low (Expand search), decreases low (Expand search), decrease of (Expand search)
decrease to » decrease toc (Expand search), decreased to (Expand search), decrease the (Expand search)
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“.... In the assays in cheese-based broth containing TVEO at 1.25 μL/mL after 24 h, a decrease of approximately...”
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Master thesis
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“...) scale. After collection, the data was analyzed using descriptive statistics. Of the 202 participants...”
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Article
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“... L-26 in the absence of fruit co-products (approximate reduction of 2.9 log CFU / mL). After...”
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Master thesis
9
“...). Foram, ainda, determinados compostos fenólicos, atividade antioxidante e composição de ácidos graxos...”
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Doctoral thesis
10
11
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...”Access document
Master thesis
12
“... e 0,19% de ácido cítrico, respectivamente. A polpa de maracujá não incrementou o teor de ácido ascórbico...”
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Master thesis
13
“.... Mais especificamente, as alterações de textura e/ou cor superficial foram registadas logo após o tratamento...”
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Master thesis
14
15
“... media were observed, count reached 8.5 - 9.0 log CFU/mL and pH values at approximately 4.0 after...”
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Master thesis
16
“... Lactobacillus cell counts ≥8.8 log CFU/g after 24 h, in addition to the ability to reduce the lag phase...”
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Doctoral thesis
17
“...Resumo: As bactérias ácido láticas (BAL), são encontradas naturalmente em diversos alimentos...”
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Master thesis
18
“... de qualidade e segurança. Inicialmente, estudou-se a eficácia de sanitizantes (cloramina orgânica e ácido...”
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Doctoral thesis
19
“... o surfactante Tween 20 ou ácido acético, aumentando até 48 h. A presença da nisina aumentou as propriedades...”
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Doctoral thesis
20
“... analisados foram o teor de ácidos graxos livres, o índice de peróxido e o índice de iodo. Para os grãos...”
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Doctoral thesis