Buscas alternativas:
quality properties » stability properties (Expandir a busca)
decrease quality » increase quality (Expandir a busca), disease quality (Expandir a busca), database quality (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 not » decrease of (Expandir a busca), decrease akt (Expandir a busca), decrease at (Expandir a busca)
not decrease » to decrease (Expandir a busca), not increase (Expandir a busca), and decrease (Expandir a busca)
quality properties » stability properties (Expandir a busca)
decrease quality » increase quality (Expandir a busca), disease quality (Expandir a busca), database quality (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 not » decrease of (Expandir a busca), decrease akt (Expandir a busca), decrease at (Expandir a busca)
not decrease » to decrease (Expandir a busca), not increase (Expandir a busca), and decrease (Expandir a busca)
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“... of animal fat by healthy oils on composition, physicochemical, volatile, and sensory properties of dry...”
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Artigo
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“.... Lipid content, lipid profile and acrylamide levels were quality parameters that were not affected by HPP...”
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Dissertação
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“... e o teor de lipídeos nas 3 formulações de pães. Os pães que receberam adição de linhaça...”
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Tese
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“... to suffer lipid oxidation, which cause a decrease on both nutritional and organoleptic qualities. In this...”
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Dissertação
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“... de compostos lipídicos, proteicos e minoritários, além da caracterização da fração proteica presente...”
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Dissertação
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“... foram excluídos por não possuírem algum dos quesitos estabelecidos previamente como critérios de seleção. Notou...”
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Trabalho de conclusão de curso
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“... lipid profile of bologna. The acceptance and sensorial profile of mortadella were not impaired by the...”
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Tese