Buscas alternativas:
meat processing » event processing (Expandir a busca), post processing (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 meat » decreased mean (Expandir a busca), decrease fear (Expandir a busca), decreased metal (Expandir a busca)
decrease the » decreases the (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
the decrease » to decrease (Expandir a busca), and decrease (Expandir a busca)
decrease at » decrease akt (Expandir a busca), decrease and (Expandir a busca), decrease in (Expandir a busca)
at decrease » rate decrease (Expandir a busca), that decrease (Expandir a busca), and decrease (Expandir a busca)
meat processing » event processing (Expandir a busca), post processing (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 meat » decreased mean (Expandir a busca), decrease fear (Expandir a busca), decreased metal (Expandir a busca)
decrease the » decreases the (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
the decrease » to decrease (Expandir a busca), and decrease (Expandir a busca)
decrease at » decrease akt (Expandir a busca), decrease and (Expandir a busca), decrease in (Expandir a busca)
at decrease » rate decrease (Expandir a busca), that decrease (Expandir a busca), and decrease (Expandir a busca)
1
2
“... to fraud by the abusive use of protein extensors of the types collagen and soy proteins, used in meat...”
Acessar documento
Acessar documento
Artigo
3
4
5
“..., 17% lipid, 5% minerals and 0.3% red oxycarotenoids. Further, the biomass was used as an ingredient to feed...”
Acessar documento
Acessar documento
6
7
“... lipídica - TBARS, bases nitrogenadas voláteis - BNV e microbiologia) de salsichas formuladas com diferentes...”
Acessar documento
Acessar documento
Tese
8
“... and dried meat, that creates many varieties of composition. Among these variations, one of the most...”
Acessar documento
Acessar documento
Trabalho de conclusão de curso
9
“... meat in the processing of a smoked sausage, and to determine its microbial, chemical, sensorial quality...”
Acessar documento
Acessar documento
Dissertação
10
“... was to promote the use of residues from the processing of Nile tilápia for the preparation of flours...”
Acessar documento
Acessar documento
Tese
11
“...The main organic waste from the meat slaughtering and processing industry has been sludge produced...”
Acessar documento
Acessar documento
Tese
12
“... foram: umidade, Aa, pH, cinzas, cloretos, proteínas, lipídeos, cor (L*, a*, b*) e textura (força de cisalhamento...”
Acessar documento
Acessar documento
Trabalho de conclusão de curso
13
14
15
16
17
18
19
20
“..., um ótimo índice de qualidade nutricional lipídica, quantidades significativas de cinzas, vitamina...”
Acessar documento
Acessar documento
Dissertação