Buscas alternativas:
lipid processing » liquid processing (Expandir a busca), field processing (Expandir a busca), solid processing (Expandir a busca)
increased lipid » increases lipid (Expandir a busca)
life increased » life increases (Expandir a busca), life increase (Expandir a busca), line increased (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)
increased lipid » increases lipid (Expandir a busca)
life increased » life increases (Expandir a busca), life increase (Expandir a busca), line increased (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)
1
2
3
“... lipídica recuperada da U. rigida desidratada (1,19% b.s.) em t0 foi consideravelmente superior à das outras...”
Acessar documento
Acessar documento
Dissertação
4
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
6
“... in order to characterize and evaluate lipid oxidation of flours, during an accelerated shelf-life test...”
Acessar documento
Acessar documento
Tese
7
“... time have sensory attraction, has increased as a result of the growing population. In meat industry the...”
Acessar documento
Acessar documento
Dissertação
9
“... (9% lipídeos, grupo C) ou hiperlipídica (29% lipídeos, grupo DH) durante 7 semanas antes do acasalamento...”
Acessar documento
Acessar documento
Dissertação
10
11
12
13
14
15
16
17
“..., intermediate and strong were used for this purpose. Dough stability increased upon addition of wheat dextrin...”
Acessar documento
Acessar documento
Dissertação
18
19