Buscas alternativas:
decreases during » decrease during (Expandir a busca), increases during (Expandir a busca), decreases lung (Expandir a busca)
making processes » making process (Expandir a busca), learning processes (Expandir a busca)
decrease making » decrease walking (Expandir a busca), decrease during (Expandir a busca), decrease owing (Expandir a busca)
foods decreases » loss decreases (Expandir a busca)
during decrease » during increased (Expandir a busca), during depressed (Expandir a busca), during disease (Expandir a busca)
decrease foods » decrease food (Expandir a busca), decreases food (Expandir a busca), decreased food (Expandir a busca)
decrease with » decreases with (Expandir a busca), increase with (Expandir a busca), decrease in (Expandir a busca)
with decrease » with decreased (Expandir a busca), with deceased (Expandir a busca), with increase (Expandir a busca)
decreases during » decrease during (Expandir a busca), increases during (Expandir a busca), decreases lung (Expandir a busca)
making processes » making process (Expandir a busca), learning processes (Expandir a busca)
decrease making » decrease walking (Expandir a busca), decrease during (Expandir a busca), decrease owing (Expandir a busca)
foods decreases » loss decreases (Expandir a busca)
during decrease » during increased (Expandir a busca), during depressed (Expandir a busca), during disease (Expandir a busca)
decrease foods » decrease food (Expandir a busca), decreases food (Expandir a busca), decreased food (Expandir a busca)
decrease with » decreases with (Expandir a busca), increase with (Expandir a busca), decrease in (Expandir a busca)
with decrease » with decreased (Expandir a busca), with deceased (Expandir a busca), with increase (Expandir a busca)
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“... with pasteurized cow’s or goat’s milk) stored under HS/RT, a reduction in the microbial load during...”
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“... to produce functional food ingredients with probiotic potential. The first trial evaluated the probiotic...”
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Artigo
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“... to produce functional food ingredients with probiotic potential. The first trial evaluated the probiotic...”
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Artigo
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“... to produce functional food ingredients with probiotic potential. The first trial evaluated the probiotic...”
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Artigo
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“... by a phase with constant drying rate, and final a decrease of drying rate and temperature increasement. The...”
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Artigo
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“... geometry. It was confirmed that the softness value decreases with increasing bulk, being more pronounced...”
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Assuntos:
“...[en] BUSINESS PROCESSES...”
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Tese
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“... of E. coli biofilm growth. The decrease in bacterial biomass after 12 h of incubation indicates active type...”
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Artigo
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Assuntos:
“...Cleaner production; Decision making; continuos improvement...”
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Artigo
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