Search alternatives:
meat processing » event processing (Expand search), post processing (Expand search)
decrease lipid » increases lipid (Expand search), increased lipid (Expand search)
lipid decrease » rapid decrease (Expand search), ligand decrease (Expand search), limb decrease (Expand search)
decrease meat » decreased mean (Expand search), decrease fear (Expand search), decreased metal (Expand search)
decrease at » decrease akt (Expand search), decrease and (Expand search), decrease in (Expand search)
at decrease » rate decrease (Expand search), that decrease (Expand search), and decrease (Expand search)
or decrease » of decrease (Expand search), not decrease (Expand search), to decrease (Expand search)
decrease or » decrease of (Expand search), decrease on (Expand search), decrease pro (Expand search)
meat processing » event processing (Expand search), post processing (Expand search)
decrease lipid » increases lipid (Expand search), increased lipid (Expand search)
lipid decrease » rapid decrease (Expand search), ligand decrease (Expand search), limb decrease (Expand search)
decrease meat » decreased mean (Expand search), decrease fear (Expand search), decreased metal (Expand search)
decrease at » decrease akt (Expand search), decrease and (Expand search), decrease in (Expand search)
at decrease » rate decrease (Expand search), that decrease (Expand search), and decrease (Expand search)
or decrease » of decrease (Expand search), not decrease (Expand search), to decrease (Expand search)
decrease or » decrease of (Expand search), decrease on (Expand search), decrease pro (Expand search)
1
2
“...Comminuted meat products, such as frankfurters, fresh ground sausages and hamburgers are exposed...”
Access document
Access document
Article
3
4
5
“... recovered as a biomass (microfiltration + centrifugation + lyophilization), resulting in a decrease...”
Access document
Access document
6
7
“... lipídica - TBARS, bases nitrogenadas voláteis - BNV e microbiologia) de salsichas formuladas com diferentes...”
Access document
Access document
Doctoral thesis
8
“... and dried meat, that creates many varieties of composition. Among these variations, one of the most...”
Access document
Access document
Bachelor thesis
9
“... meat in the processing of a smoked sausage, and to determine its microbial, chemical, sensorial quality...”
Access document
Access document
Master thesis
10
“... was to promote the use of residues from the processing of Nile tilápia for the preparation of flours...”
Access document
Access document
Doctoral thesis
11
“...The main organic waste from the meat slaughtering and processing industry has been sludge produced...”
Access document
Access document
Doctoral thesis
12
“... foram: umidade, Aa, pH, cinzas, cloretos, proteínas, lipídeos, cor (L*, a*, b*) e textura (força de cisalhamento...”
Access document
Access document
Bachelor thesis
13
14
15
16
17
18
19
20
“..., um ótimo índice de qualidade nutricional lipídica, quantidades significativas de cinzas, vitamina...”
Access document
Access document
Master thesis