Buscas alternativas:
with decreased » with increased (Expandir a busca)
decrease with » decreases with (Expandir a busca), increase with (Expandir a busca), decrease in (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
food decrease » food decreases (Expandir a busca), foods decreases (Expandir a busca), flow decrease (Expandir a busca)
l processing » gel processing (Expandir a busca), oil processing (Expandir a busca), l processada (Expandir a busca)
decrease the » decreases the (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
the decrease » to decrease (Expandir a busca), and decrease (Expandir a busca)
decreased l » decreased il (Expandir a busca), decreased _ (Expandir a busca), decreased bcl (Expandir a busca)
with decreased » with increased (Expandir a busca)
decrease with » decreases with (Expandir a busca), increase with (Expandir a busca), decrease in (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
food decrease » food decreases (Expandir a busca), foods decreases (Expandir a busca), flow decrease (Expandir a busca)
l processing » gel processing (Expandir a busca), oil processing (Expandir a busca), l processada (Expandir a busca)
decrease the » decreases the (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
the decrease » to decrease (Expandir a busca), and decrease (Expandir a busca)
decreased l » decreased il (Expandir a busca), decreased _ (Expandir a busca), decreased bcl (Expandir a busca)
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Assuntos:
“...Electrodialysis with filtration membrane...”
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Artigo
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“... in oral food processing led to the hypothesis of an influence of this odour in the sensory perception...”
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Artigo
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“.... The crude protein (CP) content decreased over time and was lower in silages treated with Mycoflake...”
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Dissertação
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Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“... work took place from early April to mid-July 2021 at the Chemical and Food Processing Laboratories...”Acessar documento
Dissertação
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“... outstanding is the amount of salt used, which can reach up to 20% of the product. With high salt percentages...”
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Trabalho de conclusão de curso
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“.... Plantations of tomatoes intended for processing industry and fresh market. The increasing consumption...”
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Dissertação
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“... percentage increase in the caloric contribution of U/MP/CI in food consumption decreased the risk...”
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Tese
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“... decreases and Tween concentration increases. The best values of wettability correspond to the following...”
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