Buscas alternativas:
decrease sensory » decreases density (Expandir a busca), cheese sensory (Expandir a busca), decreased memory (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 and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
decrease by » decreased by (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
by decrease » by decreased (Expandir a busca), may decrease (Expandir a busca), any decrease (Expandir a busca)
decrease sensory » decreases density (Expandir a busca), cheese sensory (Expandir a busca), decreased memory (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 and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
decrease by » decreased by (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
by decrease » by decreased (Expandir a busca), may decrease (Expandir a busca), any decrease (Expandir a busca)
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“... and sensory. Moreover, developing pre-gelatinized flours extrusion under mild conditions with...”
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Dissertação
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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
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“... considered limiting, with regard to essential amino-acids, and producing adverse effects in sensory...”
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Artigo
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“... from three cultivars did decrease the formation of paste, moisture, protein, lipid and amylose...”
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Dissertação
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“... in order to characterize and evaluate lipid oxidation of flours, during an accelerated shelf-life test...”
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Tese
13
“... lipídica - TBARS, bases nitrogenadas voláteis - BNV e microbiologia) de salsichas formuladas com diferentes...”
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Tese
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“... em ácidos graxos poli-insaturados e colesterol, compostos altamente susceptíveis a oxidação lipídica...”
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Tese
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