Buscas alternativas:
decrease cooking » decrease flooding (Expandir a busca), decrease lodging (Expandir a busca), decrease owing (Expandir a busca)
decrease during » increase during (Expandir a busca), increases during (Expandir a busca), increased during (Expandir a busca)
during decrease » during increased (Expandir a busca), during depressed (Expandir a busca), during disease (Expandir a busca)
cooking effects » coupling effects (Expandir a busca), doping effects (Expandir a busca), opposing effects (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
decrease the » decreases the (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
the decrease » to decrease (Expandir a busca)
decrease cooking » decrease flooding (Expandir a busca), decrease lodging (Expandir a busca), decrease owing (Expandir a busca)
decrease during » increase during (Expandir a busca), increases during (Expandir a busca), increased during (Expandir a busca)
during decrease » during increased (Expandir a busca), during depressed (Expandir a busca), during disease (Expandir a busca)
cooking effects » coupling effects (Expandir a busca), doping effects (Expandir a busca), opposing effects (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
decrease the » decreases the (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
the decrease » to decrease (Expandir a busca)
1
“... however, cooking reduces them. Among the volatile components, 1-heptene and 1-nonene are influenced most...”
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Artigo
2
“... however, cooking reduces them. Among the volatile components, 1-heptene and 1-nonene are influenced most...”
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Artigo
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6
“... of the meat nor carcass pH were affected by treatments. For tenderness and losses during thawing and...”
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Artigo
7
“... of the meat nor carcass pH were affected by treatments. For tenderness and losses during thawing and...”
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Artigo
8
“... of the meat nor carcass pH were affected by treatments. For tenderness and losses during thawing and...”
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Artigo
9
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11
“... of catfish fillets, pate and meatballs, during storage. We evaluated the antioxidant and antimicrobial...”
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Tese
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“... sensorial differences among the three formulations of fresh sausages. It was observed a decrease in WHC and...”
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Dissertação
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