Buscas alternativas:
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)
low processing » flow processing (Expandir a busca), new processing (Expandir a busca), cdw processing (Expandir a busca)
decrease low » decreases low (Expandir a busca), decreases flow (Expandir a busca), decrease of (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 at » decrease akt (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
at decrease » rate decrease (Expandir a busca), that decrease (Expandir a busca), not decrease (Expandir a busca)
Mostrando 1 - 20 resultados de 50 para a busca '(( decrease lipid decrease low processing ) OR ( decrease and decrease at decrease ))~', tempo de busca: 0,95s Refinar Resultados
2
Publicado em 2019
Assuntos: “...High pressure processing...”
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Dissertação
6
Publicado em 2005
“... in collagen (r=0.986) and fat, and decrease in moisture, ash, pH and red color values, causing lower product...”
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Artigo
8
Publicado em 2021
“... of unsaturated fatty acids it contains. Gravading is a fish processing technique popular in Scandinavian and...”
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Dissertação
10
Publicado em 2019
Assuntos: “...Processing and storage of agricultural products...”
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Tese
13
Publicado em 2021
“...), umidade, oxidação lipídica (TBARS), bases nitrogenadas voláteis totais (BNVT), cor CIE L* (luminosidade...”
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Dissertação
14
Publicado em 2018
“... na regulação do sono, metabolismo de carboidratos e lipídeos, sendo suprimida quando há exposição a luz...”
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Dissertação
15
Publicado em 2009
“... lipídica - TBARS, bases nitrogenadas voláteis - BNV e microbiologia) de salsichas formuladas com diferentes...”
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Tese
16
Publicado em 2018
“... in order to characterize and evaluate lipid oxidation of flours, during an accelerated shelf-life test...”
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Tese
20
Publicado em 2012
“... meat in the processing of a smoked sausage, and to determine its microbial, chemical, sensorial quality...”
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Dissertação
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