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1
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
2
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4
“... lipídica recuperada da U. rigida desidratada (1,19% b.s.) em t0 foi consideravelmente superior à das outras...”
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Dissertação
5
6
“... lipídica - TBARS, bases nitrogenadas voláteis - BNV e microbiologia) de salsichas formuladas com diferentes...”
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Tese
7
“... fractions generated during processing and may represent between 14% and 60% of total grains. The processing...”
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Dissertação
8
“... in order to characterize and evaluate lipid oxidation of flours, during an accelerated shelf-life test...”
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Tese
9
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11
“... de extrusão pode causar possíveis efeitos indesejáveis como destruição de vitaminas, oxidação de lipídeos...”
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Tese
12
“... during physical-chemical flotation process (flotation sludge - FL) and the surplus sludge from the...”
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Tese
13
14
“... por apresentar proteínas, lipídeos e fibras em quantidades significativas, além de isoflavonas. Grandes...”
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Tese
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“... destruição de vitaminas, oxidação de lipídeos, destruição e redução na disponibilidade da proteína...”
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Dissertação