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oxidation processing » sonication processing (Expandir a busca), validation processing (Expandir a busca), oxidation processes (Expandir a busca)
decrease oxidation » decreased oxidation (Expandir a busca), decrease oxidative (Expandir a busca), decreases oxidative (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)
or decrease » of decrease (Expandir a busca), not decrease (Expandir a busca), _ decrease (Expandir a busca)
decrease or » decrease of (Expandir a busca), decrease on (Expandir a busca), decrease pro (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease the (Expandir a busca)
oxidation processing » sonication processing (Expandir a busca), validation processing (Expandir a busca), oxidation processes (Expandir a busca)
decrease oxidation » decreased oxidation (Expandir a busca), decrease oxidative (Expandir a busca), decreases oxidative (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)
or decrease » of decrease (Expandir a busca), not decrease (Expandir a busca), _ decrease (Expandir a busca)
decrease or » decrease of (Expandir a busca), decrease on (Expandir a busca), decrease pro (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease the (Expandir a busca)
1
“... in the present study, dry-cured deer loin showed during the processing a decrease in the colour...”
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Tese
2
Caracterização de placas de circuito impresso oriundas de telefones celulares e recuperação de cobre
Assuntos:
“...mechanical processing...”Acessar documento
Dissertação
3
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7
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...”Acessar documento
Dissertação
8
“... meat in the processing of a smoked sausage, and to determine its microbial, chemical, sensorial quality...”
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Dissertação
9
“... in order to characterize and evaluate lipid oxidation of flours, during an accelerated shelf-life test...”
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Tese
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