Search alternatives:
decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
decrease during » increase during (Expand search), increases during (Expand search), disease during (Expand search)
during cooking » during cooling (Expand search), during walking (Expand search), during cycling (Expand search)
decrease after » increase after (Expand search), disease after (Expand search)
decrease of » decrease in (Expand search)
of decrease » not decrease (Expand search), to decrease (Expand search), _ decrease (Expand search)
or decrease » not decrease (Expand search), to decrease (Expand search), _ decrease (Expand search)
decrease or » decrease on (Expand search), decrease toc (Expand search), decrease pro (Expand search)
Showing 1 - 20 results of 39 for search '(( decrease of decrease during cooking ) OR ( decrease or decrease decrease after ))~', query time: 1.09s Refine Results
6
Published 2016
“... on quantitative aspects of carcass, body constituents, cooking loss, shear force and colorimetry of the...”
Access document
Article
7
Published 2017
“... E, and selenium + vitamin E). After a 105-day feeding period, cattle were slaughtered. Tissue composition...”
Access document
Article
8
Published 2017
“... E, and selenium + vitamin E). After a 105-day feeding period, cattle were slaughtered. Tissue composition...”
Access document (1)
Access document (2)
Article
9
Published 2017
“... E, and selenium + vitamin E). After a 105-day feeding period, cattle were slaughtered. Tissue composition...”
Access document
Article
11
Published 2018
“... CFU/g, respectively. After the end of the cooking process it was a decrease in all parameters, such...”
Access document
Bachelor thesis
12
Published 2016
“... the world for a long time. Nowadays, environmental issues are a very important aspect during the...”
Access document
Master thesis
14
Published 2014
“... during storage, however, were similar in all treatments after 35 days. TBARS content was not affected...”
Access document
Doctoral thesis
16
Published 2012
“... during cooking, chicken breast pH, sensory analysis, shear force analysis and centesimal analysis...”
Access document
Master thesis
18
Published 2012
“... during seven months and covered the food groups through 14 education workshops and cooking classes. The...”
Access document
Master thesis
Export CSV Export RIS