Showing 1 - 12 results of 12 for search '(( decrease lipid decrease meat processing ) OR ( decrease the decrease decrease after ))~', query time: 0.92s Refine Results
4
... lipídica - TBARS, bases nitrogenadas voláteis - BNV e microbiologia) de salsichas formuladas com diferentes...
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Doctoral thesis
5
... and dried meat, that creates many varieties of composition. Among these variations, one of the most...
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Bachelor thesis
6
... 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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