Buscas alternativas:
lipid processing » liquid processing (Expandir a busca), field processing (Expandir a busca), solid processing (Expandir a busca)
decreased lipid » decrease lipid (Expandir a busca), increased lipid (Expandir a busca), decreased nitric (Expandir a busca)
life decreased » life decreases (Expandir a busca), with decreased (Expandir a busca), is decreased (Expandir a busca)
decrease life » decrease liver (Expandir a busca), increase life (Expandir a busca), decreases liver (Expandir a busca)
or decrease » of decrease (Expandir a busca), not decrease (Expandir a busca), to decrease (Expandir a busca)
decrease or » decrease of (Expandir a busca), decrease on (Expandir a busca), decrease pro (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
lipid processing » liquid processing (Expandir a busca), field processing (Expandir a busca), solid processing (Expandir a busca)
decreased lipid » decrease lipid (Expandir a busca), increased lipid (Expandir a busca), decreased nitric (Expandir a busca)
life decreased » life decreases (Expandir a busca), with decreased (Expandir a busca), is decreased (Expandir a busca)
decrease life » decrease liver (Expandir a busca), increase life (Expandir a busca), decreases liver (Expandir a busca)
or decrease » of decrease (Expandir a busca), not decrease (Expandir a busca), to decrease (Expandir a busca)
decrease or » decrease of (Expandir a busca), decrease on (Expandir a busca), decrease pro (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
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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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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
5
“... 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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“... meat in the processing of a smoked sausage, and to determine its microbial, chemical, sensorial quality...”
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Dissertação
8
“...Edible coatings can act as moisture, lipid, and gas barriers and can improve the textural...”
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“... (9% lipídeos, grupo C) ou hiperlipídica (29% lipídeos, grupo DH) durante 7 semanas antes do acasalamento...”
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Dissertação
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