Buscas alternativas:
decrease lipid » increases lipid (Expandir a busca), increased lipid (Expandir a busca)
lipid increase » rapid increase (Expandir a busca), yield increase (Expandir a busca), field increase (Expandir a busca)
increase food » increase blood (Expandir a busca), increase bond (Expandir a busca), increases blood (Expandir a busca)
decrease on » decrease in (Expandir a busca), decrease or (Expandir a busca), decrease and (Expandir a busca)
on decrease » on decreased (Expandir a busca), or decrease (Expandir a busca), and decrease (Expandir a busca)
decrease of » decrease in (Expandir a busca)
of decrease » or decrease (Expandir a busca), not decrease (Expandir a busca), to decrease (Expandir a busca)
decrease lipid » increases lipid (Expandir a busca), increased lipid (Expandir a busca)
lipid increase » rapid increase (Expandir a busca), yield increase (Expandir a busca), field increase (Expandir a busca)
increase food » increase blood (Expandir a busca), increase bond (Expandir a busca), increases blood (Expandir a busca)
decrease on » decrease in (Expandir a busca), decrease or (Expandir a busca), decrease and (Expandir a busca)
on decrease » on decreased (Expandir a busca), or decrease (Expandir a busca), and decrease (Expandir a busca)
decrease of » decrease in (Expandir a busca)
of decrease » or decrease (Expandir a busca), not decrease (Expandir a busca), to decrease (Expandir a busca)
1
2
3
4
5
“... as a by-product. To increase the applicability of the rapeseed meal in feed and food industries, the content...”
Acessar documento
Acessar documento
Artigo
6
7
8
10
Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“... work took place from early April to mid-July 2021 at the Chemical and Food Processing Laboratories...”Acessar documento
Dissertação
11
“... lipídica recuperada da U. rigida desidratada (1,19% b.s.) em t0 foi consideravelmente superior à das outras...”
Acessar documento
Acessar documento
Dissertação
12
“... de compostos lipídicos, proteicos e minoritários, além da caracterização da fração proteica presente...”
Acessar documento
Acessar documento
Dissertação
13
14
15
16
“... different times intervals allowed increase the moisture and decrease the intensity of the red color and...”
Acessar documento
Acessar documento
Trabalho de conclusão de curso
17
“... decreases and Tween concentration increases. The best values of wettability correspond to the following...”
Acessar documento
Acessar documento
18
“... em ácidos graxos poli-insaturados e colesterol, compostos altamente susceptíveis a oxidação lipídica...”
Acessar documento
Acessar documento
Tese
19
20