Buscas alternativas:
meat processing » post processing (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 meat » decreased mean (Expandir a busca), decrease at (Expandir a busca), decrease fear (Expandir a busca)
decrease that » decrease the (Expandir a busca), decrease at (Expandir a busca), decrees that (Expandir a busca)
that decrease » that increase (Expandir a busca), that increases (Expandir a busca), not decrease (Expandir a busca)
or decrease » not decrease (Expandir a busca), to decrease (Expandir a busca), _ decrease (Expandir a busca)
decrease or » decrease of (Expandir a busca), decrease on (Expandir a busca), decrease pro (Expandir a busca)
meat processing » post processing (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 meat » decreased mean (Expandir a busca), decrease at (Expandir a busca), decrease fear (Expandir a busca)
decrease that » decrease the (Expandir a busca), decrease at (Expandir a busca), decrees that (Expandir a busca)
that decrease » that increase (Expandir a busca), that increases (Expandir a busca), not decrease (Expandir a busca)
or decrease » not decrease (Expandir a busca), to decrease (Expandir a busca), _ decrease (Expandir a busca)
decrease or » decrease of (Expandir a busca), decrease on (Expandir a busca), decrease pro (Expandir a busca)
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2
“... lipídica - TBARS, bases nitrogenadas voláteis - BNV e microbiologia) de salsichas formuladas com diferentes...”
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Tese
3
“... and dried meat, that creates many varieties of composition. Among these variations, one of the most...”
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Trabalho de conclusão de curso
4
“... meat in the processing of a smoked sausage, and to determine its microbial, chemical, sensorial quality...”
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Dissertação
5
“... industrialization process is low yielding large quantities of waste that need to be better exploited. The objective...”
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Tese
6
“...The main organic waste from the meat slaughtering and processing industry has been sludge produced...”
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Tese
7
“... foram: umidade, Aa, pH, cinzas, cloretos, proteínas, lipídeos, cor (L*, a*, b*) e textura (força de cisalhamento...”
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Trabalho de conclusão de curso
8
9
“... em ácidos graxos poli-insaturados e colesterol, compostos altamente susceptíveis a oxidação lipídica...”
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Tese
10
11
12
13
“... That Apply (CATA). Os aditivos influenciaram positivamente a preservação das células de Lactobacillus...”
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Tese
14
15
“..., um ótimo índice de qualidade nutricional lipídica, quantidades significativas de cinzas, vitamina...”
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Dissertação