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decrease lipid » increases lipid (Expandir a busca), increased lipid (Expandir a busca)
lipid decrease » rapid decrease (Expandir a busca), ligand decrease (Expandir a busca), limb decrease (Expandir a busca)
decrease data » decrease at (Expandir a busca), increase data (Expandir a busca), decrease fetal (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
decrease the » decreases the (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
the decrease » to decrease (Expandir a busca)
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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
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“... content from 37.4 to 42.3% and reduced the lipid concentration from 1.9 to 1.1%. Approximately 4- and...”
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Artigo
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“... observe the flaxseed functional properties in different processing conditions and use in food, through the...”
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Dissertação
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“... common procedures roasting and blanching. Therefore, the effects of such processing steps in almonds also...”
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“...The main organic waste from the meat slaughtering and processing industry has been sludge produced...”
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Tese
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“... em ácidos graxos poli-insaturados e colesterol, compostos altamente susceptíveis a oxidação lipídica...”
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Tese
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