Search alternatives:
total processing » oral processing (Expand search), local processing (Expand search), coal 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 total » decreased total (Expand search), increase total (Expand search), decrease fetal (Expand search)
decrease and » decreases and (Expand search), decrease in (Expand search), decrease of (Expand search)
and decrease » and decreases (Expand search), and decreased (Expand search), and increase (Expand search)
total processing » oral processing (Expand search), local processing (Expand search), coal 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 total » decreased total (Expand search), increase total (Expand search), decrease fetal (Expand search)
decrease and » decreases and (Expand search), decrease in (Expand search), decrease of (Expand search)
and decrease » and decreases (Expand search), and decreased (Expand search), and increase (Expand search)
1
2
3
4
5
6
7
8
“... of mastication, as well as linear increases on collagen levels (r=0.97 and 0.99, respectively) and decrease the...”
Access document
Access document
Article
9
Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“... of unsaturated fatty acids it contains. Gravading is a fish processing technique popular in Scandinavian and...”Access document
Master thesis
10
11
12
“...), umidade, oxidação lipídica (TBARS), bases nitrogenadas voláteis totais (BNVT), cor CIE L* (luminosidade...”
Access document
Access document
Master thesis
13
14
“... resulted positively in vivo. There was a decrease in biochemical blood glucose, triglyceride and total...”
Access document
Access document
Master thesis
15
“... fractions generated during processing and may represent between 14% and 60% of total grains. The processing...”
Access document
Access document
Master thesis
16
17
18
19
“... lipídica - TBARS, bases nitrogenadas voláteis - BNV e microbiologia) de salsichas formuladas com diferentes...”
Access document
Access document
Doctoral thesis
20