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decrease sensory » decreases density (Expand search), cheese sensory (Expand search), decreased memory (Expand search)
decrease during » increase during (Expand search), increases during (Expand search), increased during (Expand search)
during decrease » during increased (Expand search), during depressed (Expand search), during disease (Expand search)
decrease not » decrease of (Expand search), decrease akt (Expand search), decrease on (Expand search)
not decrease » to decrease (Expand search), not increase (Expand search), and decrease (Expand search)
decrease at » decrease akt (Expand search), decrease and (Expand search), decrease in (Expand search)
at decrease » rate decrease (Expand search), that decrease (Expand search), and decrease (Expand search)
decrease sensory » decreases density (Expand search), cheese sensory (Expand search), decreased memory (Expand search)
decrease during » increase during (Expand search), increases during (Expand search), increased during (Expand search)
during decrease » during increased (Expand search), during depressed (Expand search), during disease (Expand search)
decrease not » decrease of (Expand search), decrease akt (Expand search), decrease on (Expand search)
not decrease » to decrease (Expand search), not increase (Expand search), and decrease (Expand search)
decrease at » decrease akt (Expand search), decrease and (Expand search), decrease in (Expand search)
at decrease » rate decrease (Expand search), that decrease (Expand search), and decrease (Expand search)
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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...”Access document
Master thesis
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“...Whenever there is a decrease of the sensory function, whether due to a disease, trauma or to the...”
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6
“... in the present study, dry-cured deer loin showed during the processing a decrease in the colour...”
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Doctoral thesis
7
“... processados foram inferiores a 2 log UFC/mL ao longo de 90 dias de estocagem. A bebida atingiu médias de notas...”
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Master thesis
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“... was to promote the use of residues from the processing of Nile tilápia for the preparation of flours...”
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Doctoral thesis
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“... flavonoids, and maintained the stability of physical-chemical, microbiological and sensory parameters during...”
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Doctoral thesis
16
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18
“... a diminuição para todos os queijos sendo 39,55% para CT, 39,62% AM e 37,23% OE. Nota-se a diminuição...”
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Master thesis
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