Buscas alternativas:
high processing » light processing (Expandir a busca), fish processing (Expandir a busca), with processing (Expandir a busca)
decreased high » decreased in (Expandir a busca), decreased risk (Expandir a busca), decreased il (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)
not decreased » not decrease (Expandir a busca), to decreased (Expandir a busca), not increased (Expandir a busca)
decrease not » decrease akt (Expandir a busca), decrease at (Expandir a busca), decrease on (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)
high processing » light processing (Expandir a busca), fish processing (Expandir a busca), with processing (Expandir a busca)
decreased high » decreased in (Expandir a busca), decreased risk (Expandir a busca), decreased il (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)
not decreased » not decrease (Expandir a busca), to decreased (Expandir a busca), not increased (Expandir a busca)
decrease not » decrease akt (Expandir a busca), decrease at (Expandir a busca), decrease on (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)
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“... products because of their technological benefits, with reduced processing costs, although they are...”
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Artigo
5
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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“...:amylopectin did not affect the growth of jundiá, however, the gelatinization of the starch decreased growth...”
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Tese
8
“... not affected (P> 0.05) by inclusion levels, however, 15% of Nile tilápia flour resulted in a higher...”
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Tese
9
“... lipídica - TBARS, bases nitrogenadas voláteis - BNV e microbiologia) de salsichas formuladas com diferentes...”
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Tese
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“... in the oxidative development. The chorizo packed in LDPE film showed a high decreased in moisture levels...”
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Dissertação
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“... destruição de vitaminas, oxidação de lipídeos, destruição e redução na disponibilidade da proteína...”
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Dissertação
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