Buscas alternativas:
decrease lipid » increases lipid (Expandir a busca), increased lipid (Expandir a busca)
lipid decrease » rapid decrease (Expandir a busca), ligand decrease (Expandir a busca), limb decrease (Expandir a busca)
increase food » increase blood (Expandir a busca), increase bond (Expandir a busca), increases blood (Expandir a busca)
in increase » in increased (Expandir a busca), an increase (Expandir a busca), and increase (Expandir a busca)
decrease on » decrease of (Expandir a busca), decrease or (Expandir a busca), decrease and (Expandir a busca)
on decrease » on decreased (Expandir a busca), of decrease (Expandir a busca), or decrease (Expandir a busca)
decrease lipid » increases lipid (Expandir a busca), increased lipid (Expandir a busca)
lipid decrease » rapid decrease (Expandir a busca), ligand decrease (Expandir a busca), limb decrease (Expandir a busca)
increase food » increase blood (Expandir a busca), increase bond (Expandir a busca), increases blood (Expandir a busca)
in increase » in increased (Expandir a busca), an increase (Expandir a busca), and increase (Expandir a busca)
decrease on » decrease of (Expandir a busca), decrease or (Expandir a busca), decrease and (Expandir a busca)
on decrease » on decreased (Expandir a busca), of decrease (Expandir a busca), or decrease (Expandir a busca)
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“... as a by-product. To increase the applicability of the rapeseed meal in feed and food industries, the content...”
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Artigo
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“... lipídica recuperada da U. rigida desidratada (1,19% b.s.) em t0 foi consideravelmente superior à das outras...”
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Dissertação
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“... de compostos lipídicos, proteicos e minoritários, além da caracterização da fração proteica presente...”
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Dissertação
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Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“... work took place from early April to mid-July 2021 at the Chemical and Food Processing Laboratories...”Acessar documento
Dissertação
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“... different times intervals allowed increase the moisture and decrease the intensity of the red color and...”
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Trabalho de conclusão de curso
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“... em ácidos graxos poli-insaturados e colesterol, compostos altamente susceptíveis a oxidação lipídica...”
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Tese
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“... decreases and Tween concentration increases. The best values of wettability correspond to the following...”
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