Search alternatives:
decrease lipid » increases lipid (Expand search), increased lipid (Expand search)
lipid decrease » rapid decrease (Expand search), ligand decrease (Expand search), limb decrease (Expand search)
and processing » food processing (Expand search)
decrease with » decreases with (Expand search), increase with (Expand search), decrease the (Expand search)
with decrease » with decreased (Expand search), with deceased (Expand search), with increase (Expand search)
decrease and » decreases and (Expand search), decrease of (Expand search), decrease the (Expand search)
in decrease » in decreased (Expand search), on decrease (Expand search), pain decrease (Expand search)
decrease lipid » increases lipid (Expand search), increased lipid (Expand search)
lipid decrease » rapid decrease (Expand search), ligand decrease (Expand search), limb decrease (Expand search)
and processing » food processing (Expand search)
decrease with » decreases with (Expand search), increase with (Expand search), decrease the (Expand search)
with decrease » with decreased (Expand search), with deceased (Expand search), with increase (Expand search)
decrease and » decreases and (Expand search), decrease of (Expand search), decrease the (Expand search)
in decrease » in decreased (Expand search), on decrease (Expand search), pain decrease (Expand search)
1
2
3
4
5
6
7
Subjects:
“...Protein Processing, Post-Translational...”
Access document (1)
Access document (2)
Access document (1)
Access document (2)
Article
8
9
10
“... products because of their technological benefits, with reduced processing costs, although they are...”
Access document
Access document
Article
11
12
13
14
15
“...Edible coatings can act as moisture, lipid, and gas barriers and can improve the textural...”
Access document
Access document
16
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...”Access document
Master thesis
18
“... content from 37.4 to 42.3% and reduced the lipid concentration from 1.9 to 1.1%. Approximately 4- and...”
Access document
Access document
Article
19
Dose-response effects of gamma irradiation on colour and antioxidant activity of wild Malva neglecta
“...Radiation processing technology has been used to improve food security, safety and quality. However...”Access document
20