Buscas alternativas:
quality properties » stability properties (Expandir a busca)
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
decrease quality » increase quality (Expandir a busca), disease quality (Expandir a busca), database quality (Expandir a busca)
decrease skins » decrease in (Expandir a busca), increase skin (Expandir a busca), decrease owing (Expandir a busca)
skins decrease » lesions decrease (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
decrease to » decrease toc (Expandir a busca), decreased to (Expandir a busca), decrease the (Expandir a busca)
quality properties » stability properties (Expandir a busca)
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
decrease quality » increase quality (Expandir a busca), disease quality (Expandir a busca), database quality (Expandir a busca)
decrease skins » decrease in (Expandir a busca), increase skin (Expandir a busca), decrease owing (Expandir a busca)
skins decrease » lesions decrease (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
decrease to » decrease toc (Expandir a busca), decreased to (Expandir a busca), decrease the (Expandir a busca)
1
“..., pasteurization involves quality modifications of the final product by losing part of its nutritional value and...”
Acessar documento
Acessar documento
2
3
4
5
6
7
8
“... influenced thermal properties. Higher overrum is better for product smoothness. Higher pulp concentration...”
Acessar documento
Acessar documento
Artigo
9
“... influenced thermal properties. Higher overrum is better for product smoothness. Higher pulp concentration...”
Acessar documento
Acessar documento
Artigo
10
11
12
13
14
15
Assuntos:
“...Rock properties prediction...”
Acessar documento (1)
Acessar documento (2)
Acessar documento (1)
Acessar documento (2)
Capítulo de livro
16
17
18
19
20
“... on the volatile composition and quality properties of yogurt were investigated on day 1, 7 and...”
Acessar documento
Acessar documento
Artigo