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meat processing » event processing (Expand search), post processing (Expand search)
decrease lipid » increases lipid (Expand search), increased lipid (Expand search)
lipid decrease » rapid decrease (Expand search), ligand decrease (Expand search), limb decrease (Expand search)
decrease meat » decreased mean (Expand search), decrease at (Expand search), decrease fear (Expand search)
decrease and » decreases and (Expand search), decrease in (Expand search), decrease of (Expand search)
and decrease » and decreases (Expand search), and decreased (Expand search), and increase (Expand search)
decrease l » decrease il (Expand search), decrease _ (Expand search), decrease β (Expand search)
l decrease » _ decrease (Expand search), α decrease (Expand search), to decrease (Expand search)
meat processing » event processing (Expand search), post processing (Expand search)
decrease lipid » increases lipid (Expand search), increased lipid (Expand search)
lipid decrease » rapid decrease (Expand search), ligand decrease (Expand search), limb decrease (Expand search)
decrease meat » decreased mean (Expand search), decrease at (Expand search), decrease fear (Expand search)
decrease and » decreases and (Expand search), decrease in (Expand search), decrease of (Expand search)
and decrease » and decreases (Expand search), and decreased (Expand search), and increase (Expand search)
decrease l » decrease il (Expand search), decrease _ (Expand search), decrease β (Expand search)
l decrease » _ decrease (Expand search), α decrease (Expand search), to decrease (Expand search)
1
“...Comminuted meat products, such as frankfurters, fresh ground sausages and hamburgers are exposed...”
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Article
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“... em ácidos graxos poli-insaturados e colesterol, compostos altamente susceptíveis a oxidação lipídica...”
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Doctoral thesis
7
“..., 17% lipid, 5% minerals and 0.3% red oxycarotenoids. Further, the biomass was used as an ingredient to feed...”
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10
“... and dried meat, that creates many varieties of composition. Among these variations, one of the most...”
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Bachelor thesis
11
“... in order to characterize and evaluate lipid oxidation of flours, during an accelerated shelf-life test...”
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Doctoral thesis
12
“...The main organic waste from the meat slaughtering and processing industry has been sludge produced...”
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Doctoral thesis
13
“... foram: umidade, Aa, pH, cinzas, cloretos, proteínas, lipídeos, cor (L*, a*, b*) e textura (força de cisalhamento...”
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Bachelor thesis
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“..., um ótimo índice de qualidade nutricional lipídica, quantidades significativas de cinzas, vitamina...”
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Master thesis