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quality processed » quality processes (Expandir a busca), quality process (Expandir a busca), quality processing (Expandir a busca)
increase quality » disease quality (Expandir a busca)
decrease toc » decrease of (Expandir a busca), decrease the (Expandir a busca), decreased to (Expandir a busca)
toc decrease » to decrease (Expandir a busca), the decrease (Expandir a busca), not decrease (Expandir a busca)
decrease akt » decrease at (Expandir a busca), decrease and (Expandir a busca), decrease after (Expandir a busca)
akt decrease » and decrease (Expandir a busca), not decrease (Expandir a busca), any decrease (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease the (Expandir a busca), decrease pro (Expandir a busca)
quality processed » quality processes (Expandir a busca), quality process (Expandir a busca), quality processing (Expandir a busca)
increase quality » disease quality (Expandir a busca)
decrease toc » decrease of (Expandir a busca), decrease the (Expandir a busca), decreased to (Expandir a busca)
toc decrease » to decrease (Expandir a busca), the decrease (Expandir a busca), not decrease (Expandir a busca)
decrease akt » decrease at (Expandir a busca), decrease and (Expandir a busca), decrease after (Expandir a busca)
akt decrease » and decrease (Expandir a busca), not decrease (Expandir a busca), any decrease (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease the (Expandir a busca), decrease pro (Expandir a busca)
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“... compounds on the preservation of quality, microbiological and nutritional characteristics of fresh-cut...”
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“...This research focuses on biochemical changes related to quality loss in frozen (−18 °C for 9 months...”
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Quality of minimally processed rocket packaged in high density polyethylene and poly nylon packaging
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“...Minimally processed...”Acessar documento
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“... softness and spreadability (decrease of G , G and apparent viscosity and an increase of tan and melting...”
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“... test compared to the control show decrease in weight loss (10.5%), increase in ATT (15.6%) of SST...”
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“...; a temperature increase from 40 to 45°C resulted in a decrease in the physiological quality only for pulped...”
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“... of normal meat on the quality of the processed sausages....”
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“... of mulching, there was no increase in the productivity of processed coffee in relation to the control...”
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