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decreased sensory » decreased memory (Expandir a busca)
decrease owing » decrease lodging (Expandir a busca), decrease during (Expandir a busca), decrease with (Expandir a busca)
owing decrease » taping decrease (Expandir a busca), will decrease (Expandir a busca), skins decrease (Expandir a busca)
in decreased » is decreased (Expandir a busca), in deceased (Expandir a busca), and decreased (Expandir a busca)
decrease hiv » decrease their (Expandir a busca), decreased high (Expandir a busca), decrease with (Expandir a busca)
hiv decrease » via decrease (Expandir a busca), hiv increase (Expandir a busca), will decrease (Expandir a busca)
decreased sensory » decreased memory (Expandir a busca)
decrease owing » decrease lodging (Expandir a busca), decrease during (Expandir a busca), decrease with (Expandir a busca)
owing decrease » taping decrease (Expandir a busca), will decrease (Expandir a busca), skins decrease (Expandir a busca)
in decreased » is decreased (Expandir a busca), in deceased (Expandir a busca), and decreased (Expandir a busca)
decrease hiv » decrease their (Expandir a busca), decreased high (Expandir a busca), decrease with (Expandir a busca)
hiv decrease » via decrease (Expandir a busca), hiv increase (Expandir a busca), will decrease (Expandir a busca)
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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
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“... in oral food processing led to the hypothesis of an influence of this odour in the sensory perception...”
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Artigo
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“... products because of their technological benefits, with reduced processing costs, although they are...”
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Artigo
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“...Whenever there is a decrease of the sensory function, whether due to a disease, trauma or to the...”
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“... characterized it as the features: physico-chemical, microbiological and sensory. The salted meat goats was...”
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Trabalho de conclusão de curso
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“... proportion of polyunsaturated fatty acids (PUFA) decreased during processing, whereas the saturated fatty...”
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Artigo
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