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time processing » the processing (Expand search), image processing (Expand search), pre processing (Expand search)
decrease lipid » increases lipid (Expand search), increased lipid (Expand search)
lipid decrease » rapid decrease (Expand search), ligand decrease (Expand search), limb decrease (Expand search)
decrease after » increase after (Expand search), disease after (Expand search)
after deceased » after decades (Expand search)
decrease time » decreased time (Expand search), decrease the (Expand search), decrease stigma (Expand search)
deceased urea » released urea (Expand search), deceased users (Expand search), deceased renal (Expand search)
urea decrease » urea increases (Expand search), the decrease (Expand search), or decrease (Expand search)
time processing » the processing (Expand search), image processing (Expand search), pre processing (Expand search)
decrease lipid » increases lipid (Expand search), increased lipid (Expand search)
lipid decrease » rapid decrease (Expand search), ligand decrease (Expand search), limb decrease (Expand search)
decrease after » increase after (Expand search), disease after (Expand search)
after deceased » after decades (Expand search)
decrease time » decreased time (Expand search), decrease the (Expand search), decrease stigma (Expand search)
deceased urea » released urea (Expand search), deceased users (Expand search), deceased renal (Expand search)
urea decrease » urea increases (Expand search), the decrease (Expand search), or decrease (Expand search)
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“... processing. The instrumental color, pH, residual nitrite content, antioxidant activity, lipid oxidation index...”
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Master thesis
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“... in the number of frying times caused a polyunsaturated fatty acids decrease and, therefore...”
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Master thesis
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Subjects:
“...Protein Processing, Post-Translational...”
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Article
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“... not change the lipid content (fatty acid) and nutritional indices assessed. The processing of buffalo...”
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Article
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“... lipídica recuperada da U. rigida desidratada (1,19% b.s.) em t0 foi consideravelmente superior à das outras...”
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Master thesis
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“... charqui. The processing phase and the time of storage had an effect (p<0.05) on physicochemical and...”
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Doctoral thesis
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“... lipídica de carne utilizada para confecionar francesinhas e de banha de porco, através do uso...”
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Master thesis
20
“... modifications, such as an increase in yellow color (8.9–13.5, b* parameter), a decrease in the homogeneous...”
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Article