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decrease after » disease after (Expand search)
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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
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“... America. Tomatoes are easily perishable after being picked up from the tree and this makes the process...”
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Master thesis
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“... an alternative technique that reduces processing time and maintains product quality. Thus, this study aimed...”
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Master thesis
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“... of Ga3+ for Al3+ in the synthesis, ceramic processing and electrical properties of materials from the compositional series...”
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Master thesis
12
“... air circulation, at 100°C, for 1000 hours. After this period, the unaged (to) and aged (ti) specimens...”
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Master thesis
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“... sensorial. A nota final da bebida de grãos submetidos ao preparo natural foi maior que dos cereja despolpado...”
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Doctoral thesis
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“...,05 ± 13,77 μg/g (air fryer), 805,21 ± 14,50 μg/g (micro-ondas) e 311,07 ± 13,84 μg/g (fogão) (p < 0,05...”
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Doctoral thesis
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