Buscas alternativas:
temperature decrease » temperature increase (Expandir a busca), temperature increases (Expandir a busca), temperatures increase (Expandir a busca)
cooking temperature » cooling temperature (Expandir a busca), blocking temperature (Expandir a busca), curing temperature (Expandir a busca)
decrease processes » disease processes (Expandir a busca), decay processes (Expandir a busca), increase process (Expandir a busca)
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
decrease toc » decrease of (Expandir a busca), decrease the (Expandir a busca), decrease on (Expandir a busca)
toc decrease » to decrease (Expandir a busca), the decrease (Expandir a busca), not decrease (Expandir a busca)
temperature decrease » temperature increase (Expandir a busca), temperature increases (Expandir a busca), temperatures increase (Expandir a busca)
cooking temperature » cooling temperature (Expandir a busca), blocking temperature (Expandir a busca), curing temperature (Expandir a busca)
decrease processes » disease processes (Expandir a busca), decay processes (Expandir a busca), increase process (Expandir a busca)
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
decrease toc » decrease of (Expandir a busca), decrease the (Expandir a busca), decrease on (Expandir a busca)
toc decrease » to decrease (Expandir a busca), the decrease (Expandir a busca), not decrease (Expandir a busca)
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“... at 6 and 70°C, after the inoculation of a Brazilian strain. The kinetics of C. jejuni survival showed...”
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Artigo
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“... at 6 and 70°C, after the inoculation of a Brazilian strain. The kinetics of C. jejuni survival showed...”
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Artigo
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“...The frying by immersion is a widely used cooking process and it improves the food texture and...”
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“...This study aimed to investigate the effect of different combinations of temperature and time...”
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“... in competition with the food market, such as residual cooking oils, are used. However, these oils show high...”
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“... a significant decrease in post-cooking weight loss (P <0.05) from treatments in which the chicken breasts were...”
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Dissertação
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