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)
decrease data » increase data (Expand search), decrease fetal (Expand search), decrease total (Expand search)
decrease and » decreases and (Expand search), decrease in (Expand search), decrease of (Expand search)
and decrease » and decreases (Expand search), and decreased (Expand search), and increase (Expand search)
decrease at » decrease akt (Expand search), decrease in (Expand search), decrease of (Expand search)
at decrease » rate decrease (Expand search), that decrease (Expand search), not 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)
decrease data » increase data (Expand search), decrease fetal (Expand search), decrease total (Expand search)
decrease and » decreases and (Expand search), decrease in (Expand search), decrease of (Expand search)
and decrease » and decreases (Expand search), and decreased (Expand search), and increase (Expand search)
decrease at » decrease akt (Expand search), decrease in (Expand search), decrease of (Expand search)
at decrease » rate decrease (Expand search), that decrease (Expand search), not decrease (Expand search)
1
2
3
4
5
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
6
7
8
9
10
11
“... were also affected by processing, with a decrease in monounsaturated and saturated fatty acids, but...”
Access document
Access document
12
13
14
15
“...The main organic waste from the meat slaughtering and processing industry has been sludge produced...”
Access document
Access document
Doctoral thesis
16
17
18
“... foram: umidade, Aa, pH, cinzas, cloretos, proteínas, lipídeos, cor (L*, a*, b*) e textura (força de cisalhamento...”
Access document
Access document
Bachelor thesis
19
“... (9% lipídeos, grupo C) ou hiperlipídica (29% lipídeos, grupo DH) durante 7 semanas antes do acasalamento...”
Access document
Access document
Master thesis
20