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)
shelf decrease » help decrease (Expandir a busca), sheep decreases (Expandir a busca), the decrease (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
decreases and » decreases in (Expandir a busca), decreases _ (Expandir a busca)
quality shelf » quality sheep (Expandir a busca), quality seeds (Expandir a busca), quality soil (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (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)
shelf decrease » help decrease (Expandir a busca), sheep decreases (Expandir a busca), the decrease (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
decreases and » decreases in (Expandir a busca), decreases _ (Expandir a busca)
quality shelf » quality sheep (Expandir a busca), quality seeds (Expandir a busca), quality soil (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
1
“... as a solution to inactivate pathogenic agents and to extend the shelf-life of juice products. However...”
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2
“...One of the major concerns in cheese production is the shelf life extension, and the use...”
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Artigo
3
“... melon represented the biggest relative percentage and processed samples revealed a decrease in the...”
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Artigo
4
5
“...Mushrooms are one of the most perishable products and tend to lose quality right after harvest. The...”
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7
“..., which can change their physical-chemical characteristics and decrease shelf life, and cause infection...”
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Dissertação
8
“... formulations. After the bottled samples were characterized for physico-chemical, microbiological and sensorial...”
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Tese
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