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decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
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decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
decrease sensory » decreases density (Expandir a busca), cheese sensory (Expandir a busca), decreased memory (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
decrease life » decrease liver (Expandir a busca), increase life (Expandir a busca), decreases liver (Expandir a busca)
life decrease » life decreases (Expandir a busca), life decreased (Expandir a busca), life increase (Expandir a busca)
in decrease » in decreased (Expandir a busca), and decrease (Expandir a busca), can decrease (Expandir a busca)
1
Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“... of unsaturated fatty acids it contains. Gravading is a fish processing technique popular in Scandinavian and...”Acessar documento
Dissertação
2
“... assessed after 45 days of processing. To elaborate the dry-cured deer cecina, meat pieces were brined with...”
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Tese
3
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“..., sensorial attributes obtained a significant difference, having a slight decrease, but after 90 days...”
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Tese
12
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17
“...) scale. After collection, the data was analyzed using descriptive statistics. Of the 202 participants...”
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Artigo
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