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decrease quality » increase quality (Expandir a busca), disease quality (Expandir a busca), database quality (Expandir a busca)
decrease lipid » increases lipid (Expandir a busca), increased lipid (Expandir a busca)
lipid decrease » rapid decrease (Expandir a busca), ligand decrease (Expandir a busca), limb decrease (Expandir a busca)
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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)
quality processing » quality processes (Expandir a busca), quality process (Expandir a busca), dairy processing (Expandir a busca)
decrease quality » increase quality (Expandir a busca), disease quality (Expandir a busca), database quality (Expandir a busca)
decrease lipid » increases lipid (Expandir a busca), increased lipid (Expandir a busca)
lipid decrease » rapid decrease (Expandir a busca), ligand decrease (Expandir a busca), limb decrease (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)
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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
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“...), umidade, oxidação lipídica (TBARS), bases nitrogenadas voláteis totais (BNVT), cor CIE L* (luminosidade...”
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Dissertação
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“... lipídica - TBARS, bases nitrogenadas voláteis - BNV e microbiologia) de salsichas formuladas com diferentes...”
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Tese
13
“... and physical quality. In the second experiment (Experiment II), CMS flours stabilized with BHT, tea...”
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Tese
14
“... meat in the processing of a smoked sausage, and to determine its microbial, chemical, sensorial quality...”
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Dissertação
15
“... conducted in order to improve its processing and the use of new materials for partial or total replacement...”
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“...During the agroindustrial processing steps of guava, are wasted materials such as peel and seed...”
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“... de extrusão pode causar possíveis efeitos indesejáveis como destruição de vitaminas, oxidação de lipídeos...”
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Tese
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“... por apresentar proteínas, lipídeos e fibras em quantidades significativas, além de isoflavonas. Grandes...”
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Tese
20
“... os índices de cinzas, fibras, lipídeos, apresentou também coloração escura, quando comparada a farinhas...”
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