Mostrando 1 - 20 resultados de 28 para a busca '(( decrease and decrease during decrease ) OR ( decrease the decrease cooking effects ))~', tempo de busca: 0,98s Refinar Resultados
1
Publicado em 2009
... however, cooking reduces them. Among the volatile components, 1-heptene and 1-nonene are influenced most...
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Artigo
2
Publicado em 2018
... however, cooking reduces them. Among the volatile components, 1-heptene and 1-nonene are influenced most...
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Artigo
6
Publicado em 2017
... of the meat nor carcass pH were affected by treatments. For tenderness and losses during thawing and...
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Artigo
7
Publicado em 2017
... of the meat nor carcass pH were affected by treatments. For tenderness and losses during thawing and...
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Artigo
8
Publicado em 2017
... of the meat nor carcass pH were affected by treatments. For tenderness and losses during thawing and...
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Artigo
11
Publicado em 2014
... of catfish fillets, pate and meatballs, during storage. We evaluated the antioxidant and antimicrobial...
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Tese
16
Publicado em 2018
... sensorial differences among the three formulations of fresh sausages. It was observed a decrease in WHC and...
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