Search alternatives:
decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
python decrease » than decrease (Expand search), action decreases (Expand search), protein decrease (Expand search)
decrease during » increase during (Expand search), increases during (Expand search), increased during (Expand search)
decrease lipid » increases lipid (Expand search), increased lipid (Expand search)
lipid decrease » rapid decrease (Expand search), ligand decrease (Expand search), limb decrease (Expand search)
decrease after » increase after (Expand search), disease after (Expand search)
python python » pythons python (Expand search), piton python (Expand search), pitons python (Expand search)
decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
python decrease » than decrease (Expand search), action decreases (Expand search), protein decrease (Expand search)
decrease during » increase during (Expand search), increases during (Expand search), increased during (Expand search)
decrease lipid » increases lipid (Expand search), increased lipid (Expand search)
lipid decrease » rapid decrease (Expand search), ligand decrease (Expand search), limb decrease (Expand search)
decrease after » increase after (Expand search), disease after (Expand search)
python python » pythons python (Expand search), piton python (Expand search), pitons python (Expand search)
1
2
3
4
5
6
7
8
9
Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“... active compounds. However, it is highly vulnerable to lipid oxidation due to the large amount...”Access document
Master thesis
10
11
“... processing. The instrumental color, pH, residual nitrite content, antioxidant activity, lipid oxidation index...”
Access document
Access document
Master thesis
12
13
14
15
“... alfavaca oil on the fatty acid profile of palm oil, used in industrial potato chips processing, aiming...”
Access document
Access document
Master thesis
16
17
18
“... the processing and storage practices of BB are not suitable, significant losses in its nutritional...”
Access document
Access document
19
20