Buscas alternativas:
quality properties » stability properties (Expandir a busca), qualitative properties (Expandir a busca)
decrease quality » increase quality (Expandir a busca), disease quality (Expandir a busca), database quality (Expandir a busca)
increase walking » increase during (Expandir a busca), increase skin (Expandir a busca)
walking decrease » walking decreases (Expandir a busca), warming decreases (Expandir a busca), taping decrease (Expandir a busca)
decrease strain » increase strain (Expandir a busca), decreases pain (Expandir a busca), decreased brain (Expandir a busca)
strain increase » strains increases (Expandir a busca), strain decrease (Expandir a busca), strains decrease (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease the (Expandir a busca)
quality properties » stability properties (Expandir a busca), qualitative properties (Expandir a busca)
decrease quality » increase quality (Expandir a busca), disease quality (Expandir a busca), database quality (Expandir a busca)
increase walking » increase during (Expandir a busca), increase skin (Expandir a busca)
walking decrease » walking decreases (Expandir a busca), warming decreases (Expandir a busca), taping decrease (Expandir a busca)
decrease strain » increase strain (Expandir a busca), decreases pain (Expandir a busca), decreased brain (Expandir a busca)
strain increase » strains increases (Expandir a busca), strain decrease (Expandir a busca), strains 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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“..., pasteurization involves quality modifications of the final product by losing part of its nutritional value and...”
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“... influenced thermal properties. Higher overrum is better for product smoothness. Higher pulp concentration...”
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“... influenced thermal properties. Higher overrum is better for product smoothness. Higher pulp concentration...”
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Assuntos:
“...Rock properties prediction...”
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“... on the volatile composition and quality properties of yogurt were investigated on day 1, 7 and...”
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“... parameters of milk quality of properties with different technological standards. Twenty five properties were...”
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