Buscas alternativas:
heat processing » meat processing (Expandir a busca), text processing (Expandir a busca), event processing (Expandir a busca)
decrease loss » decrease costs (Expandir a busca), decrease low (Expandir a busca), decrease blood (Expandir a busca)
loss decrease » loss decreases (Expandir a busca), cross decreased (Expandir a busca), to decrease (Expandir a busca)
decrease heat » decreased heart (Expandir a busca), decreases wheat (Expandir a busca), decrease at (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)
heat processing » meat processing (Expandir a busca), text processing (Expandir a busca), event processing (Expandir a busca)
decrease loss » decrease costs (Expandir a busca), decrease low (Expandir a busca), decrease blood (Expandir a busca)
loss decrease » loss decreases (Expandir a busca), cross decreased (Expandir a busca), to decrease (Expandir a busca)
decrease heat » decreased heart (Expandir a busca), decreases wheat (Expandir a busca), decrease at (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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Retenção de carotenoides após moagem de milho biofortificado e durante o armazenamento dos derivados
Assuntos:
“...Processing...”Acessar documento
Dissertação
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“.... For ascorbic acid, the lower the heat used in combination with sonication, the smaller the loss of this...”
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Artigo
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“...In commercially available honey, the application of a heat treatment to prevent spoilage can...”
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Artigo
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“... loss through external heat transfer occurring in the exhaust air-gas exchanger. As expected, the...”
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Trabalho de conclusão de curso
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“... from Maillard reaction. Sous-vide cooking promoted low water loss, intense decrease of NaCl content and...”
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Tese
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