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decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
decrease sensory » decreases density (Expand search), cheese sensory (Expand search), decreased memory (Expand search)
decrease after » increase after (Expand search), disease after (Expand search)
decrease acid » decrease and (Expand search), decrease lipid (Expand search), decrease asian (Expand search)
acid decrease » acid degreaser (Expand search), rapid decrease (Expand search), and decrease (Expand search)
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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...”Access document
Master thesis
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“... nutritional characteristics and sensory attributes. The processing of the cashew pseudo-fruit (also called...”
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Master thesis
11
“...-3- enol, acetato de (Z)-hex-3-enila, acetato de 3-fenilpropila e acetato de cinamila e o ácido acético...”
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Master thesis
12
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“... e 0,19% de ácido cítrico, respectivamente. A polpa de maracujá não incrementou o teor de ácido ascórbico...”
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Master thesis
14
“... foram realizados as avalições de pH, ácido lático e perfil de textura instrumental. Resultados: O teor...”
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Master thesis
15
“... in soluble solids, pH, sugars, phenolic compounds, chlorogenic acid and trigonelline, after roasting, while...”
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Master thesis
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“... em ácidos graxos poli-insaturados e colesterol, compostos altamente susceptíveis a oxidação lipídica...”
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Doctoral thesis
18
“... induzidas por ácido acético, teste de formalina e imersão da cauda em água quente. O mecanismo de ação...”
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Doctoral thesis
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