Mostrando 1 - 14 resultados de 14 para a busca '(( decrease not decrease cooking quality ) OR ( decrease can decrease decrease after ))~', tempo de busca: 1,08s Refinar Resultados
1
Publicado em 2016
... after slaughter), weight loss by thawing and cooking, shear force, diameter of muscle fibers, sarcomere...
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Artigo
2
Publicado em 2016
... after slaughter), weight loss by thawing and cooking, shear force, diameter of muscle fibers, sarcomere...
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Artigo
3
Publicado em 2019
... raw material, there is a need to reduce the final price of biodiesel. Thus, oil sources that are not...
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5
Publicado em 2019
... of temperament resulting in an increase or decrease in reactivity was also used to measure meat quality. The...
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Artigo
6
Publicado em 2016
...The ethanol is evaluated as an alternative fuel in the decrease of environmental problems and...
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Dissertação
8
Publicado em 2022
... quality since boiling and steaming promoted Se losses. Boiling caused a decrease of 39 and 40% whilst...
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Tese
12
...-established slaughter weight of 28 kg of body weight, with 14 hours for fasting solid. After were evaluated...
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Dissertação
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