Buscas alternativas:
decrease litter » increased litter (Expandir a busca), decrease after (Expandir a busca), decreases liver (Expandir a busca)
high processing » light processing (Expandir a busca), fish processing (Expandir a busca), with processing (Expandir a busca)
litter decrease » faster decrease (Expandir a busca), life 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 high » decreased high (Expandir a busca), decreases high (Expandir a busca), decrease hiv (Expandir a busca)
decrease akt » decrease at (Expandir a busca), decrease and (Expandir a busca), decrease after (Expandir a busca)
akt decrease » and decrease (Expandir a busca), not decrease (Expandir a busca), any decrease (Expandir a busca)
decrease litter » increased litter (Expandir a busca), decrease after (Expandir a busca), decreases liver (Expandir a busca)
high processing » light processing (Expandir a busca), fish processing (Expandir a busca), with processing (Expandir a busca)
litter decrease » faster decrease (Expandir a busca), life 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 high » decreased high (Expandir a busca), decreases high (Expandir a busca), decrease hiv (Expandir a busca)
decrease akt » decrease at (Expandir a busca), decrease and (Expandir a busca), decrease after (Expandir a busca)
akt decrease » and decrease (Expandir a busca), not decrease (Expandir a busca), any decrease (Expandir a busca)
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“... to food products. Within the seafood case study, canning industry effluents have a high organic matter...”
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“... processing. The instrumental color, pH, residual nitrite content, antioxidant activity, lipid oxidation index...”
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Dissertação
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“..., lipid, protein, ash, carbohydrate, pH value and acidity, and for the physical characteristics...”
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Artigo
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