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quality processing » quality processes (Expandir a busca), quality process (Expandir a busca), dairy processing (Expandir a busca)
decrease quality » increase quality (Expandir a busca), disease quality (Expandir a busca), database quality (Expandir a busca)
decreased high » decreased in (Expandir a busca), decreased risk (Expandir a busca), decreased il (Expandir a busca)
high decrease » with decrease (Expandir a busca), with decreased (Expandir a busca), high increases (Expandir a busca)
decrease life » decrease liver (Expandir a busca), increase life (Expandir a busca), decreases liver (Expandir a busca)
life decrease » life decreases (Expandir a busca), life decreased (Expandir a busca), life increase (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
quality processing » quality processes (Expandir a busca), quality process (Expandir a busca), dairy processing (Expandir a busca)
decrease quality » increase quality (Expandir a busca), disease quality (Expandir a busca), database quality (Expandir a busca)
decreased high » decreased in (Expandir a busca), decreased risk (Expandir a busca), decreased il (Expandir a busca)
high decrease » with decrease (Expandir a busca), with decreased (Expandir a busca), high increases (Expandir a busca)
decrease life » decrease liver (Expandir a busca), increase life (Expandir a busca), decreases liver (Expandir a busca)
life decrease » life decreases (Expandir a busca), life decreased (Expandir a busca), life increase (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
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“... food addicted to higher metabolic costs result in shorter life cycles of D. magna. The conducted assays...”
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Dissertação
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“... of tactile sensory decrease; (4) to make recommendations for enhancing the quality of provision...”
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“... ones. This knowledge has led researchers to conclude that grape processing could contribute...”
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Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“... which it starts to decrease. Generally speaking, quality parameters did not change with temperature, but...”Acessar documento
Dissertação
9
“... meat in the processing of a smoked sausage, and to determine its microbial, chemical, sensorial quality...”
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Dissertação
10
“..., but even if this will have a positive effect on pultrusion speed (higher) it would decrease pot life...”
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Relatório
11
“.... The pH (7.2) and the water activity (0.375) decreased during the shelf-life (p <0.05), reaching values...”
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Tese
12