Buscas alternativas:
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (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)
milk processed » melt processed (Expandir a busca), milk processing (Expandir a busca), films processed (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
decrease milk » decrease il (Expandir a busca), decrease risk (Expandir a busca), decrease cell (Expandir a busca)
in decrease » in decreased (Expandir a busca), and decrease (Expandir a busca), can decrease (Expandir a busca)
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (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)
milk processed » melt processed (Expandir a busca), milk processing (Expandir a busca), films processed (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
decrease milk » decrease il (Expandir a busca), decrease risk (Expandir a busca), decrease cell (Expandir a busca)
in decrease » in decreased (Expandir a busca), and decrease (Expandir a busca), can decrease (Expandir a busca)
1
“...-camu podem ser usados como alimentos funcionais, para controle no perfil lipídico e não como alimento...”
Acessar documento (1)
Acessar documento (2)
Acessar documento (1)
Acessar documento (2)
Dissertação
2
3
“...). The testes were submitted to biometric analysis (weight and volume) after what they were processed...”
Acessar documento
Acessar documento
Dissertação
4
“... northeast of Brazil, the desalting is traditionally made by immersing the meat in water or milk. The present...”
Acessar documento
Acessar documento
Trabalho de conclusão de curso
5
“... foram: umidade, Aa, pH, cinzas, cloretos, proteínas, lipídeos, cor (L*, a*, b*) e textura (força de cisalhamento...”
Acessar documento
Acessar documento
Trabalho de conclusão de curso
6