Mostrando 1 - 20 resultados de 317 para a busca '(( decrease during decrease meat processing ) OR ( decrease the decrease owing decrease ))*', tempo de busca: 0,88s Refinar Resultados
1
Publicado em 2013
... impair antioxidant defense owing to its involvement in the activation of sodium reabsorption to lead...
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Artigo
3
Publicado em 2014
... of the nucleonic component decreases with the temperature and increases with the nucleon chemical...
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Artigo
4
Publicado em 2014
... of the nucleonic component decreases with the temperature and increases with the nucleon chemical...
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Artigo
5
Publicado em 2019
... for 9 days at 4 °C, and analyzed every 3 days. The results showed a pH decrease during nighttime holding...
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Artigo
9
Publicado em 2021
... acceptability (7.48-7.62), while the use of SEV meat produced a slight decrease (7.25; p < .05). Therefore...
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Artigo
11
Publicado em 2015
..., garlic, pepper, and undergoes processes of maturation, smoking and drying. During the fermentation and...
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18
por ZHANG,Di
Publicado em 2022
... significantly during processing. The odor in the fresh shrimp was very light, and the key aroma compounds mainly...
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Artigo
19
Publicado em 2003
....cel-1) owing to the high environmental heterogeneity (marine, freshwater and benthic interactions). After the...
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Relatório
20
Publicado em 2010
... on salinity, temperature, nutrient availability and predation. Owing to their potential to release hepato...
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