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increases during » increase during (Expandir a busca), increases brain (Expandir a busca)
during decrease » during increased (Expandir a busca), during depressed (Expandir a busca), taping decrease (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
decrease with » decreases with (Expandir a busca), increase with (Expandir a busca), decrease in (Expandir a busca)
with decrease » with decreased (Expandir a busca), with deceased (Expandir a busca), with increase (Expandir a busca)
food process » food processed (Expandir a busca), food prices (Expandir a busca), food processing (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease the (Expandir a busca)
increases during » increase during (Expandir a busca), increases brain (Expandir a busca)
during decrease » during increased (Expandir a busca), during depressed (Expandir a busca), taping decrease (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
decrease with » decreases with (Expandir a busca), increase with (Expandir a busca), decrease in (Expandir a busca)
with decrease » with decreased (Expandir a busca), with deceased (Expandir a busca), with increase (Expandir a busca)
food process » food processed (Expandir a busca), food prices (Expandir a busca), food processing (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease the (Expandir a busca)
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“... the increase of OFMSW in the mixture, with the maximum experimental value of kM (0.27 d-1) obtained...”
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“... fish there was a consistent increase of Hg concentration with fish size, with the exception...”
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“... in faeces production and moisture, and a linear decrease in faeces pH was observed with higher LP (P<0.05...”
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Tese
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Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“... delicacy with a salt content of 3 –6% and a pH greater than 5. This process has been applied to fish such...”Acessar documento
Dissertação
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“... dos ingredientes ou durante o processo de fabrico, os gelados estão suscetíveis a defeitos a nível das propriedades...”
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Dissertação