Buscas alternativas:
decrease during » increase during (Expandir a busca), increases during (Expandir a busca), increased during (Expandir a busca)
during process » curing process (Expandir a busca), pouring process (Expandir a busca), hiring process (Expandir a busca)
decrease owing » decrease lodging (Expandir a busca), decrease in (Expandir a busca), decrease with (Expandir a busca)
owing decrease » taping decrease (Expandir a busca), will decrease (Expandir a busca), skins decrease (Expandir a busca)
increase food » increase blood (Expandir a busca), increase bond (Expandir a busca), increases blood (Expandir a busca)
food decrease » food decreases (Expandir a busca), foods decreases (Expandir a busca), flow decrease (Expandir a busca)
decrease toc » decrease of (Expandir a busca), decrease the (Expandir a busca), decreased to (Expandir a busca)
toc decrease » to decrease (Expandir a busca), the decrease (Expandir a busca), not decrease (Expandir a busca)
decrease during » increase during (Expandir a busca), increases during (Expandir a busca), increased during (Expandir a busca)
during process » curing process (Expandir a busca), pouring process (Expandir a busca), hiring process (Expandir a busca)
decrease owing » decrease lodging (Expandir a busca), decrease in (Expandir a busca), decrease with (Expandir a busca)
owing decrease » taping decrease (Expandir a busca), will decrease (Expandir a busca), skins decrease (Expandir a busca)
increase food » increase blood (Expandir a busca), increase bond (Expandir a busca), increases blood (Expandir a busca)
food decrease » food decreases (Expandir a busca), foods decreases (Expandir a busca), flow decrease (Expandir a busca)
decrease toc » decrease of (Expandir a busca), decrease the (Expandir a busca), decreased to (Expandir a busca)
toc decrease » to decrease (Expandir a busca), the decrease (Expandir a busca), not decrease (Expandir a busca)
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“... changes during the 25 days of storage. Otherwise, at 60 MPa/10 ºC, a decrease of MFI values was observed...”
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“... an integrative review regarding the food consumption of university students during the period of the COVID...”
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Artigo
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“... them sensorial characteristics during the marinating process of Engraulis anchoita. The protein content...”
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“...), monitoring the decrease of bitter and pungent intensities and the increase of the sweet intensity (0.793...”
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“... process of anchovy (Engraulis anchoita). Different solution:fish ratios and the agitation effect during...”
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“... to a decrease in the acidification degree whereas the increase in the alkalinity addition led to the increase...”
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