Buscas alternativas:
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)
oxidation quality » motivation quality (Expandir a busca), operation quality (Expandir a busca), oxidation stability (Expandir a busca)
quality decrease » quality decreases (Expandir a busca), quality increase (Expandir a busca), quality increases (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)
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)
oxidation quality » motivation quality (Expandir a busca), operation quality (Expandir a busca), oxidation stability (Expandir a busca)
quality decrease » quality decreases (Expandir a busca), quality increase (Expandir a busca), quality increases (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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“... product. Thus, prolonging postharvest storage, while preserving their quality, would benefit the mushroom...”
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“... glycerin levels and muscle types for the quality characteristics evaluated. Muscles were similar in terms...”
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“... and muscle types for the quality characteristics evaluated. Muscles were similar in terms...”
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Assuntos:
“...oxidation; TBARS; shelf life; backfat thickness; ham depth...”
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