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decrease oxidation » decreased oxidation (Expandir a busca), decrease oxidative (Expandir a busca), decreases oxidative (Expandir a busca)
at decreased » rats decreased (Expandir a busca), and decreased (Expandir a busca), are decreased (Expandir a busca)
decreased to » decreased the (Expandir a busca), decreased tgf (Expandir a busca), decreased in (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
decrease at » decrease akt (Expandir a busca), decrease and (Expandir a busca), decrease of (Expandir a busca)
oxidation processing » sonication processing (Expandir a busca), validation processing (Expandir a busca), oxidation processes (Expandir a busca)
decrease oxidation » decreased oxidation (Expandir a busca), decrease oxidative (Expandir a busca), decreases oxidative (Expandir a busca)
at decreased » rats decreased (Expandir a busca), and decreased (Expandir a busca), are decreased (Expandir a busca)
decreased to » decreased the (Expandir a busca), decreased tgf (Expandir a busca), decreased in (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
decrease at » decrease akt (Expandir a busca), decrease and (Expandir a busca), decrease of (Expandir a busca)
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Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“... active compounds. However, it is highly vulnerable to lipid oxidation due to the large amount...”Acessar documento
Dissertação
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“... was to promote the use of residues from the processing of Nile tilápia for the preparation of flours...”
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Tese
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“... meat in the processing of a smoked sausage, and to determine its microbial, chemical, sensorial quality...”
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Dissertação
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