Mostrando 1 - 20 resultados de 34 para a busca '(( decrease at decrease cooking quality ) OR ( decrease in decrease decrease after ))~', tempo de busca: 0,94s Refinar Resultados
1
Publicado em 2019
... in competition with the food market, such as residual cooking oils, are used. However, these oils show high...
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3
Publicado em 2019
... of temperament resulting in an increase or decrease in reactivity was also used to measure meat quality. The...
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Artigo
5
8
Publicado em 2016
... after slaughter), weight loss by thawing and cooking, shear force, diameter of muscle fibers, sarcomere...
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Artigo
9
Publicado em 2016
... after slaughter), weight loss by thawing and cooking, shear force, diameter of muscle fibers, sarcomere...
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Artigo
13
Publicado em 2023
... of the study. Results: After 12 weeks, in both groups there was a decrease in the 10-year risk...
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Dissertação
14
Publicado em 2022
... quality since boiling and steaming promoted Se losses. Boiling caused a decrease of 39 and 40% whilst...
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Tese
16
Publicado em 2017
... antioxidants on carcass characteristics and meat quality of feedlot cattle. Animals were fed Brachiaria...
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Artigo
17
Publicado em 2017
... antioxidants on carcass characteristics and meat quality of feedlot cattle. Animals were fed Brachiaria...
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Artigo
18
Publicado em 2017
... antioxidants on carcass characteristics and meat quality of feedlot cattle. Animals were fed Brachiaria...
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Artigo
19
Publicado em 2016
..., being divided into two chapters. In the Chapter I was evaluated the effect of cooking on the quality and...
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Dissertação
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