Buscas alternativas:
decrease cooking » decrease flooding (Expandir a busca), decrease lodging (Expandir a busca), decrease owing (Expandir a busca)
cooking water » cooling water (Expandir a busca), boiling water (Expandir a busca), cooking at (Expandir a busca)
decrease the » decreases the (Expandir a busca), decrease in (Expandir a busca)
the decrease » to decrease (Expandir a busca), and decrease (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)
decrease on » decrease in (Expandir a busca), decrease or (Expandir a busca), decrease and (Expandir a busca)
on decrease » on decreased (Expandir a busca), or decrease (Expandir a busca), and decrease (Expandir a busca)
decrease cooking » decrease flooding (Expandir a busca), decrease lodging (Expandir a busca), decrease owing (Expandir a busca)
cooking water » cooling water (Expandir a busca), boiling water (Expandir a busca), cooking at (Expandir a busca)
decrease the » decreases the (Expandir a busca), decrease in (Expandir a busca)
the decrease » to decrease (Expandir a busca), and decrease (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)
decrease on » decrease in (Expandir a busca), decrease or (Expandir a busca), decrease and (Expandir a busca)
on decrease » on decreased (Expandir a busca), or decrease (Expandir a busca), and decrease (Expandir a busca)
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“... through cooking procedures is 5 minutes after the water starts boiling, and also that, cooking in the...”
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“... no significant decrease on HepG2 cell viability. Overall, the present study suggests that the consumption...”
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“... no significant decrease on HepG2 cell viability. Overall, the present study suggests that the consumption...”
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“... of pH, water holding capacity and shear force of the breast meat were not affected (P > 0.05) by DRC...”
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“... 14 days in vacuum packs at 2 degrees C) on the colour, cooking and thawing losses, texture, and lipid...”
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“... in water holding capacity, cooking loss and shearing force among different probiotics or between them and...”
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“... no differences in water holding capacity, cooking loss and shearing force among different probiotics or between...”
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“... product groups. However, there was a significant decrease in the cooking loss and a significant increase...”
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“... however, cooking reduces them. Among the volatile components, 1-heptene and 1-nonene are influenced most...”
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“... however, cooking reduces them. Among the volatile components, 1-heptene and 1-nonene are influenced most...”
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“... were evaluated. Increasing the duration of the growing phase resulted in a linear decrease (P < 0.001...”
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Tese
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“... on quantitative aspects of carcass, body constituents, cooking loss, shear force and colorimetry of the...”
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Microbial contamination of luncheon meat sliced and packaged at supermarkets in Porto Alegre, Brazil
“... to sanitization procedures. This fact may lead to the decrease of cleaning and disinfection frequency and to the...”Acessar documento
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