Buscas alternativas:
sausage processing » language processing (Expandir a busca), image processing (Expandir a busca), bauxite processing (Expandir a busca)
decrease sausage » decreases storage (Expandir a busca), breast sausage (Expandir a busca), decrease age (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)
sausage processing » language processing (Expandir a busca), image processing (Expandir a busca), bauxite processing (Expandir a busca)
decrease sausage » decreases storage (Expandir a busca), breast sausage (Expandir a busca), decrease age (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)
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“...Comminuted meat products, such as frankfurters, fresh ground sausages and hamburgers are exposed...”
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Artigo
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“... meat in the processing of a smoked sausage, and to determine its microbial, chemical, sensorial quality...”
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Dissertação
6
“... em ácidos graxos poli-insaturados e colesterol, compostos altamente susceptíveis a oxidação lipídica...”
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Tese
7
“..., um ótimo índice de qualidade nutricional lipídica, quantidades significativas de cinzas, vitamina...”
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Dissertação