Buscas alternativas:
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
whey processing » query processing (Expandir a busca), by processing (Expandir a busca), fishery processing (Expandir a busca)
decrease quotas » decrease total (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
decrease whey » decrease when (Expandir a busca), decrease the (Expandir a busca), decrease theory (Expandir a busca)
decrease to » decrease toc (Expandir a busca), decreased to (Expandir a busca), decrease the (Expandir a busca)
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
whey processing » query processing (Expandir a busca), by processing (Expandir a busca), fishery processing (Expandir a busca)
decrease quotas » decrease total (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
decrease whey » decrease when (Expandir a busca), decrease the (Expandir a busca), decrease theory (Expandir a busca)
decrease to » decrease toc (Expandir a busca), decreased to (Expandir a busca), decrease the (Expandir a busca)
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“...Thermal processing may result in disruption of the native conformation of whey proteins, thus...”
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“...Thermal processing may result in disruption of the native conformation of whey proteins, thus...”
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Influence of the concentration of locust bean gum on the gelling ability of whey peptic hydrolysates
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“...Whey protein...”Acessar documento
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“... depend on air incorporation to maintain their texture and structure during or after processing. Proteins...”
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“... profitable. In the last decade, after the implementation of a quotas system, the management of this fishery...”
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“...CAVALCANTE, P. P. C.; FURTADO NETO, M. A. de A. Implementação de quotas individuais transferíveis...”
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“... thermotolerant coliforms. The mass samples, curd and whey showed a decrease in the counting for all...”
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