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decrease sensory » decreases density (Expand search), cheese sensory (Expand search), decreased memory (Expand search)
decrease after » disease after (Expand search)
after decrease » faster decrease (Expand search), after deceased (Expand search), litter decrease (Expand search)
decrease owing » decrease lodging (Expand search), decrease during (Expand search), decrease in (Expand search)
owing decrease » taping decrease (Expand search), will decrease (Expand search), skins decrease (Expand search)
decrease of » decrease in (Expand search)
of decrease » or decrease (Expand search), not decrease (Expand search), to decrease (Expand search)
decrease sensory » decreases density (Expand search), cheese sensory (Expand search), decreased memory (Expand search)
decrease after » disease after (Expand search)
after decrease » faster decrease (Expand search), after deceased (Expand search), litter decrease (Expand search)
decrease owing » decrease lodging (Expand search), decrease during (Expand search), decrease in (Expand search)
owing decrease » taping decrease (Expand search), will decrease (Expand search), skins decrease (Expand search)
decrease of » decrease in (Expand search)
of decrease » or decrease (Expand search), not decrease (Expand search), to decrease (Expand search)
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“... impair antioxidant defense owing to its involvement in the activation of sodium reabsorption to lead...”
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“... resistant starch content, even with a decrease in the content after this processing; they also showed more...”
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“... of the nucleonic component decreases with the temperature and increases with the nucleon chemical...”
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“... of the nucleonic component decreases with the temperature and increases with the nucleon chemical...”
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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
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“... practices. The present work addresses this challenge with the processing of grape must by reverse osmosis...”
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Subjects:
“...beef; moist ageing; texture, colour; sensory properties; MAP....”
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