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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 that » decrease the (Expandir a busca), decrease at (Expandir a busca), decrees that (Expandir a busca)
that decrease » that increase (Expandir a busca), that increases (Expandir a busca), not decrease (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
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 that » decrease the (Expandir a busca), decrease at (Expandir a busca), decrees that (Expandir a busca)
that decrease » that increase (Expandir a busca), that increases (Expandir a busca), not decrease (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
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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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“... chemical determination was found that flaxseed used in this study is rich in lipid (37,04 g%), in protein...”
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Dissertação
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Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“... of Faro, frozen on that date in an air-blast freezer under appropriate conditions (-25°C) and stored...”Acessar documento
Dissertação
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“... were also affected by processing, with a decrease in monounsaturated and saturated fatty acids, but...”
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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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“... foram: umidade, Aa, pH, cinzas, cloretos, proteínas, lipídeos, cor (L*, a*, b*) e textura (força de cisalhamento...”
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