Buscas alternativas:
lactic processing » plastic processing (Expandir a busca), tactile processing (Expandir a busca), acai processing (Expandir a busca)
decreases lactic » decreases gastric (Expandir a busca), decreases aortic (Expandir a busca), decreases synaptic (Expandir a busca)
decrease acid » decrease and (Expandir a busca), decrease lipid (Expandir a busca), decrease asian (Expandir a busca)
acid decrease » acid degreaser (Expandir a busca), rapid decrease (Expandir a busca), and decrease (Expandir a busca)
to decreases » to decrease (Expandir a busca), to decreased (Expandir a busca), co2 decreases (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease the (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
lactic processing » plastic processing (Expandir a busca), tactile processing (Expandir a busca), acai processing (Expandir a busca)
decreases lactic » decreases gastric (Expandir a busca), decreases aortic (Expandir a busca), decreases synaptic (Expandir a busca)
decrease acid » decrease and (Expandir a busca), decrease lipid (Expandir a busca), decrease asian (Expandir a busca)
acid decrease » acid degreaser (Expandir a busca), rapid decrease (Expandir a busca), and decrease (Expandir a busca)
to decreases » to decrease (Expandir a busca), to decreased (Expandir a busca), co2 decreases (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease the (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
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“... pertaining to the preservation of carrot slices using a brine containing lactic acid produced by in situ...”
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Artigo
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“...words: pectin, apple Apple juice processing may produce around 20-40% of the raw material...”
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Dissertação
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“... of 0.7 g lactic acid/100 mL, 93.91% moisture, 0.5% ashes, 0.52% proteins, 0.24% lipids, 4.83% carbohydrates, total...”
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Artigo
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“... para selecionar o processamento do tucupi (fermentação e tempos de cocção) em função do teor de ácido cianídrico...”
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Artigo
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“... C. hystoliticum. Digested CJ increased the counts of lactic acid bacteria and decreased the counts...”
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Tese