Buscas alternativas:
decrease during » increase during (Expandir a busca), increases during (Expandir a busca), increased during (Expandir a busca)
increase life » increasing life (Expandir a busca), increase bone (Expandir a busca), increase due (Expandir a busca)
life decrease » life decreases (Expandir a busca), life decreased (Expandir a busca), life increase (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
decrease l » decrease il (Expandir a busca), decrease _ (Expandir a busca), decrease β (Expandir a busca)
l decrease » _ decrease (Expandir a busca), α decrease (Expandir a busca), to decrease (Expandir a busca)
decrease during » increase during (Expandir a busca), increases during (Expandir a busca), increased during (Expandir a busca)
increase life » increasing life (Expandir a busca), increase bone (Expandir a busca), increase due (Expandir a busca)
life decrease » life decreases (Expandir a busca), life decreased (Expandir a busca), life increase (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
decrease l » decrease il (Expandir a busca), decrease _ (Expandir a busca), decrease β (Expandir a busca)
l decrease » _ decrease (Expandir a busca), α decrease (Expandir a busca), to decrease (Expandir a busca)
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Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“... of unsaturated fatty acids it contains. Gravading is a fish processing technique popular in Scandinavian and...”Acessar documento
Dissertação
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“... in the present study, dry-cured deer loin showed during the processing a decrease in the colour...”
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Tese
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“... a decrease in breastfeeding and an increase in the consumption of unhealthy and ultra‐processed foods...”
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Artigo
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“... of storage in two containers, an increase in the concentration of organic solvents and a decrease in the...”
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Dissertação
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“...Fresh-cut commodities shelf-life is limited by minimal processing operations and storage conditions...”
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“... in order to characterize and evaluate lipid oxidation of flours, during an accelerated shelf-life test...”
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Tese
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“... reinforced UP and epoxy composites) the increased moisture absorption is accompanied by a decrease...”
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Relatório
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