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)
decreased to » decreased the (Expandir a busca), decreased tgf (Expandir a busca), decreased in (Expandir a busca)
decrease at » decrease akt (Expandir a busca), decrease and (Expandir a busca), decrease in (Expandir a busca)
at decrease » rate decrease (Expandir a busca), that decrease (Expandir a busca), and 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)
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)
decreased to » decreased the (Expandir a busca), decreased tgf (Expandir a busca), decreased in (Expandir a busca)
decrease at » decrease akt (Expandir a busca), decrease and (Expandir a busca), decrease in (Expandir a busca)
at decrease » rate decrease (Expandir a busca), that decrease (Expandir a busca), and decrease (Expandir a busca)
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“... 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
3
Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“... active compounds. However, it is highly vulnerable to lipid oxidation due to the large amount...”Acessar documento
Dissertação
4
“... lipídica - TBARS, bases nitrogenadas voláteis - BNV e microbiologia) de salsichas formuladas com diferentes...”
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Tese
5
“... industrialization process is low yielding large quantities of waste that need to be better exploited. The objective...”
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Tese
6
7
“... meat in the processing of a smoked sausage, and to determine its microbial, chemical, sensorial quality...”
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Dissertação
8
“... plasmática, porém não foi suficiente para inibir a peroxidação lipídica durante a refrigeração por 96 horas...”
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Dissertação
9
“... por apresentar proteínas, lipídeos e fibras em quantidades significativas, além de isoflavonas. Grandes...”
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Tese
10
“... destruição de vitaminas, oxidação de lipídeos, destruição e redução na disponibilidade da proteína...”
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Dissertação
11
12
“... (9% lipídeos, grupo C) ou hiperlipídica (29% lipídeos, grupo DH) durante 7 semanas antes do acasalamento...”
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Dissertação
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