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quality processing » quality processes (Expand search), quality process (Expand search), dairy processing (Expand search)
decrease quality » increase quality (Expand search), disease quality (Expand search), database quality (Expand search)
increased lipid » increases lipid (Expand search)
lipid decrease » rapid decrease (Expand search), ligand decrease (Expand search), limb decrease (Expand search)
in decrease » in decreased (Expand search), on decrease (Expand search), pain decrease (Expand search)
decrease or » decrease of (Expand search), decrease on (Expand search), decrease pro (Expand search)
or decrease » of decrease (Expand search), not decrease (Expand search), to decrease (Expand search)
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Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“... which it starts to decrease. Generally speaking, quality parameters did not change with temperature, but...”Access document
Master thesis
5
“... de compostos lipídicos, proteicos e minoritários, além da caracterização da fração proteica presente...”
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Master thesis
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7
“... was to promote the use of residues from the processing of Nile tilápia for the preparation of flours...”
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Doctoral thesis
8
“... meat in the processing of a smoked sausage, and to determine its microbial, chemical, sensorial quality...”
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Master thesis
9
“... conducted in order to improve its processing and the use of new materials for partial or total replacement...”
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Master thesis
10
“... tasted characteristic, there is no specific legislation or a Quality and Identity Pattern to the salted...”
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Bachelor thesis
11
“...During the agroindustrial processing steps of guava, are wasted materials such as peel and seed...”
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Master thesis
12
“... de extrusão pode causar possíveis efeitos indesejáveis como destruição de vitaminas, oxidação de lipídeos...”
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Doctoral thesis
13
“... por apresentar proteínas, lipídeos e fibras em quantidades significativas, além de isoflavonas. Grandes...”
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Doctoral thesis
14
“... os índices de cinzas, fibras, lipídeos, apresentou também coloração escura, quando comparada a farinhas...”
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Master thesis
15
16
“... em ácidos graxos poli-insaturados e colesterol, compostos altamente susceptíveis a oxidação lipídica...”
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Doctoral thesis
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18
“... foram: umidade, Aa, pH, cinzas, cloretos, proteínas, lipídeos, cor (L*, a*, b*) e textura (força de cisalhamento...”
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Bachelor thesis
19
“...The by-product of rice processing, which so far has focused its use for animal feed, may be used...”
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Master thesis
20