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laboratory processing » laboratory professional (Expandir a busca), elaboration processing (Expandir a busca), laboratory professionals (Expandir a busca)
decrease laboratory » disease laboratory (Expandir a busca), reference laboratory (Expandir a busca), microwave laboratory (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 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)
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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...”Acessar documento
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2
“... %), proteínas (2,175 – 2,81 %), cinzas (1,20 – 1,91 %) e lipídeos (0 – 0,7 %). Não foi constatado crescimento...”
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“... mais eficiente, com menor tamanho de partícula, maior teor proteico e viscosidade de pasta e menor teor lipídico...”
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7
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“... (9% lipídeos, grupo C) ou hiperlipídica (29% lipídeos, grupo DH) durante 7 semanas antes do acasalamento...”
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9
“... através de análises de umidade, cinzas, proteína, lipídeos, carboidratos disponíveis, Fibra em Detergente...”
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10
“... macropomum (Cuvier, 1818), after 96h of exposure in the laboratory and after exposure for 24 and 48, in situ...”
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11
“... radical DPPH· (2,2-diphenyl-1picrylhydrazyl) scavenging, measuring the absorbance decrease; and cytotoxity...”
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12
“.... It is characterized as a slightly acid, low sugar, high β-carotene, and high energy fruit. Given the small number...”
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