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with processing » pitch processing (Expandir a busca), fish processing (Expandir a busca), with geoprocessing (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)
life decreased » life decreases (Expandir a busca), with decreased (Expandir a busca), is decreased (Expandir a busca)
decrease with » decreases with (Expandir a busca), increase with (Expandir a busca), decrease in (Expandir a busca)
decrease life » decrease liver (Expandir a busca), increase life (Expandir a busca), decreases liver (Expandir a busca)
decreased not » decreased to (Expandir a busca), decreased akt (Expandir a busca), decreased ut (Expandir a busca)
not decrease » to decrease (Expandir a busca), not increase (Expandir a busca), and decrease (Expandir a busca)
with processing » pitch processing (Expandir a busca), fish processing (Expandir a busca), with geoprocessing (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)
life decreased » life decreases (Expandir a busca), with decreased (Expandir a busca), is decreased (Expandir a busca)
decrease with » decreases with (Expandir a busca), increase with (Expandir a busca), decrease in (Expandir a busca)
decrease life » decrease liver (Expandir a busca), increase life (Expandir a busca), decreases liver (Expandir a busca)
decreased not » decreased to (Expandir a busca), decreased akt (Expandir a busca), decreased ut (Expandir a busca)
not decrease » to decrease (Expandir a busca), not increase (Expandir a busca), and decrease (Expandir a busca)
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Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“... which it starts to decrease. Generally speaking, quality parameters did not change with temperature, but...”Acessar documento
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
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“... decrease with the period of storage in vacuum packaged product, this can be explained by the possibility...”
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Dissertação
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“... (9% lipídeos, grupo C) ou hiperlipídica (29% lipídeos, grupo DH) durante 7 semanas antes do acasalamento...”
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Dissertação
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