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quality processing » quality processes (Expandir a busca), quality process (Expandir a busca), dairy processing (Expandir a busca)
decrease quality » increase quality (Expandir a busca), disease quality (Expandir a busca), database quality (Expandir a busca)
after decreased » after deceased (Expandir a busca), after deccased (Expandir a busca), buffer decreased (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 after » increase after (Expandir a busca), disease after (Expandir a busca)
decreased and » decreases and (Expandir a busca), decrease and (Expandir a busca), decreased in (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
quality processing » quality processes (Expandir a busca), quality process (Expandir a busca), dairy processing (Expandir a busca)
decrease quality » increase quality (Expandir a busca), disease quality (Expandir a busca), database quality (Expandir a busca)
after decreased » after deceased (Expandir a busca), after deccased (Expandir a busca), buffer decreased (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 after » increase after (Expandir a busca), disease after (Expandir a busca)
decreased and » decreases and (Expandir a busca), decrease and (Expandir a busca), decreased in (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
1
Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“...-packing and kept in refrigeration, regardless of storage temperature, appear to lose quality after four...”Acessar documento
Dissertação
2
3
“... lipídica - TBARS, bases nitrogenadas voláteis - BNV e microbiologia) de salsichas formuladas com diferentes...”
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Tese
4
5
“...: T1 (control), which after processing was packed and refrigerated, then three different immersion times...”
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Trabalho de conclusão de curso
6
“... por apresentar proteínas, lipídeos e fibras em quantidades significativas, além de isoflavonas. Grandes...”
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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