Buscas alternativas:
decrease sensory » decreases density (Expandir a busca), cheese sensory (Expandir a busca), decreased memory (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)
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 at » decrease akt (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
at decrease » rate decrease (Expandir a busca), that decrease (Expandir a busca), not decrease (Expandir a busca)
decrease sensory » decreases density (Expandir a busca), cheese sensory (Expandir a busca), decreased memory (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)
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 at » decrease akt (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
at decrease » rate decrease (Expandir a busca), that decrease (Expandir a busca), not decrease (Expandir a busca)
1
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
2
3
4
5
6
7
8
“... in the present study, dry-cured deer loin showed during the processing a decrease in the colour...”
Acessar documento
Acessar documento
Tese
9
10
“...Whenever there is a decrease of the sensory function, whether due to a disease, trauma or to the...”
Acessar documento
Acessar documento
12
15
“... nutritional characteristics and sensory attributes. The processing of the cashew pseudo-fruit (also called...”
Acessar documento
Acessar documento
Dissertação
16
17
18
“..., little is known about how emotions affect the processing of stimuli of different sensory modalities. The...”
Acessar documento
Acessar documento
Dissertação
19
“... in order to characterize and evaluate lipid oxidation of flours, during an accelerated shelf-life test...”
Acessar documento
Acessar documento
Tese
20
“... fractions generated during processing and may represent between 14% and 60% of total grains. The processing...”
Acessar documento
Acessar documento
Dissertação