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decrease sensory » decreases density (Expand search), cheese sensory (Expand search), decreased memory (Expand search)
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in decrease » in decreased (Expand search), on decrease (Expand search), pain decrease (Expand search)
decrease sensory » decreases density (Expand search), cheese sensory (Expand search), decreased memory (Expand search)
decrease lipid » increases lipid (Expand search), increased 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)
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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...”Access document
Master thesis
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“... products because of their technological benefits, with reduced processing costs, although they are...”
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Article
8
“... from three cultivars did decrease the formation of paste, moisture, protein, lipid and amylose...”
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Master thesis
9
“... was to promote the use of residues from the processing of Nile tilápia for the preparation of flours...”
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Doctoral thesis
10
11
“... lipídica - TBARS, bases nitrogenadas voláteis - BNV e microbiologia) de salsichas formuladas com diferentes...”
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Doctoral thesis
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“... time have sensory attraction, has increased as a result of the growing population. In meat industry the...”
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Master thesis
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“...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
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“... em ácidos graxos poli-insaturados e colesterol, compostos altamente susceptíveis a oxidação lipídica...”
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Doctoral thesis
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