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“...); 0.5; 1.5 and 3.0 g JSF per 100 g diet. The diet with 3.0% JSF increased the HDL level by 20.23% compared to the...”
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“... variation whose limits were between 5,60:1 and 13,03: 1, so indicating a serious decrease of the product...”
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“..., naturally-fermented meat sausages, produced in the North of Portugal and generally in kitchens of small...”
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“...Salmonella is one of the leading worldwide foodborne pathogens responsible for illnesses and...”
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“...-friendly processing method to decompose the circuits into constituent elements and recover the conductive...”
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“... micronization and extrusion processes, are reported. Micronization and extrusion are based on the decrease...”
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“... de hidrólise dos dois ensaios realizados a 45 °C diminuíram significativamente (0.14 g/l/h at 50°C and 0.10...”
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