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decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
decrease during » increase during (Expand search), increases during (Expand search), disease during (Expand search)
during decrease » during increased (Expand search), during depressed (Expand search), during disease (Expand search)
air processing » dairy processing (Expand search), stir processing (Expand search), bait processing (Expand search)
decrease after » increase after (Expand search), disease after (Expand search)
decrease and » decreases and (Expand search), decrease in (Expand search), decrease of (Expand search)
and decrease » and decreases (Expand search), and decreased (Expand search), and increase (Expand search)
decrease air » decrease in (Expand search), decrease hiv (Expand search), decrease at (Expand search)
1
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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“... depend on air incorporation to maintain their texture and structure during or after processing. Proteins...”
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Article
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“... America. Tomatoes are easily perishable after being picked up from the tree and this makes the process...”
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Master thesis
8
“... an alternative technique that reduces processing time and maintains product quality. Thus, this study aimed...”
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Master thesis
9
“... factors in processing: concentration of the osmotic solution, immersion time and drying temperature. After...”
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Master thesis
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11
“...,05 ± 13,77 μg/g (air fryer), 805,21 ± 14,50 μg/g (micro-ondas) e 311,07 ± 13,84 μg/g (fogão) (p < 0,05...”
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Doctoral thesis
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