Buscas alternativas:
decrease fish » decrease with (Expandir a busca), decrease risk (Expandir a busca), decrease high (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 low » decreases low (Expandir a busca), decreases flow (Expandir a busca), decrease of (Expandir a busca)
low decrease » flow decrease (Expandir a busca), loss decrease (Expandir a busca), to decrease (Expandir a busca)
decrease fish » decrease with (Expandir a busca), decrease risk (Expandir a busca), decrease high (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 low » decreases low (Expandir a busca), decreases flow (Expandir a busca), decrease of (Expandir a busca)
low decrease » flow decrease (Expandir a busca), loss decrease (Expandir a busca), to decrease (Expandir a busca)
1
“... its stability after fish digestion or processing. Results showed that parvalbumin represents a higher...”
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2
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“... (ca. 4.4, 7.8, and 2.9, respectively). Throughout the operation, COD concentration in the outlet was lower than 100...”
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Artigo
5
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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...”Acessar documento
Dissertação
8
9
“... activities, such as mining, processing or use of metals and/or substances that contain metal pollutants are...”
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Dissertação
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14
“... proportions of amylose:amylopectin and thermal processing of starch in the diet of jundiá (Rhamdia quelen...”
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Tese
15
“... decrease (P <0.001) of the volume and specific volume. The sensorial attributes presented a linear negative...”
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Tese
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