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decrease after » disease after (Expandir a busca)
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decrease decrease » decrease release (Expandir a busca), decreases disease (Expandir a busca), disease decreases (Expandir a busca)
decrease sensory » decreases density (Expandir a busca), cheese sensory (Expandir a busca), decrease theory (Expandir a busca)
decrease after » disease after (Expandir a busca)
decrease low » decreases low (Expandir a busca), decreases flow (Expandir a busca), decrease of (Expandir a busca)
low decrease » flow decrease (Expandir a busca), loss decrease (Expandir a busca), not decrease (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease the (Expandir a busca)
1
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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“...) scale. After collection, the data was analyzed using descriptive statistics. Of the 202 participants...”
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Artigo
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“... after ipsilateral cTBS and a significant decrease in systolic blood pressure after cTBS to the right...”
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11
“... assessed after 45 days of processing. To elaborate the dry-cured deer cecina, meat pieces were brined with...”
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Tese
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“..., sensorial attributes obtained a significant difference, having a slight decrease, but after 90 days...”
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Tese
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