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decreases sensory » decreases density (Expand search), decreases network (Expand search), decreases seizure (Expand search)
decrease owing » decrease lodging (Expand search), decrease during (Expand search), decrease in (Expand search)
owing decrease » taping decrease (Expand search), will decrease (Expand search), skins decrease (Expand search)
decrease and » decreases and (Expand search), decrease in (Expand search), decrease of (Expand search)
decrease il » decreased il (Expand search), decrease in (Expand search), decrease hiv (Expand search)
il decrease » l decrease (Expand search), will decrease (Expand search), oil decreases (Expand search)
decreases sensory » decreases density (Expand search), decreases network (Expand search), decreases seizure (Expand search)
decrease owing » decrease lodging (Expand search), decrease during (Expand search), decrease in (Expand search)
owing decrease » taping decrease (Expand search), will decrease (Expand search), skins decrease (Expand search)
decrease and » decreases and (Expand search), decrease in (Expand search), decrease of (Expand search)
decrease il » decreased il (Expand search), decrease in (Expand search), decrease hiv (Expand search)
il decrease » l decrease (Expand search), will decrease (Expand search), oil decreases (Expand search)
1
“... chips sweet potatoes, and evaluations of the physical attributes and sensory analysis of the chips. The...”
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Effect of high hydrostatic pressure challenge on biogenic amines, microbiota, and sensory profile...
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“...High-pressure processing...”Access document
Article
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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...”Access document
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“... sensory processing and learning while preventing pro-active interference when task demands are high...”
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“...Visual perception depends on the sensory framework and on attentional processing. This study...”
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Subjects:
“...beef; moist ageing; texture, colour; sensory properties; MAP....”
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12
“..., and soy) on the physicochemical properties and sensory profile. Soy flour alone contributed to most...”
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13
“... A. β-carotene improve immunity and decrease of incidence of degenerative diseases. The objective...”
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“... crushing, and preserved in a refrigerated chamber at -1.6 °C until processing by RO. The RO processing was...”
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20
“... immunity and decrease of incidence of degenerative diseases. The objective of this work was to introduce...”
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