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quality processing » quality processes (Expandir a busca), quality process (Expandir a busca), dairy processing (Expandir a busca)
decrease quality » increase quality (Expandir a busca), disease quality (Expandir a busca), database quality (Expandir a busca)
decreased lipid » decrease lipid (Expandir a busca), increased lipid (Expandir a busca), decreased nitric (Expandir a busca)
lipid decrease » rapid decrease (Expandir a busca), ligand decrease (Expandir a busca), limb decrease (Expandir a busca)
on decreased » in decreased (Expandir a busca), of decreased (Expandir a busca), on deceased (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)
quality processing » quality processes (Expandir a busca), quality process (Expandir a busca), dairy processing (Expandir a busca)
decrease quality » increase quality (Expandir a busca), disease quality (Expandir a busca), database quality (Expandir a busca)
decreased lipid » decrease lipid (Expandir a busca), increased lipid (Expandir a busca), decreased nitric (Expandir a busca)
lipid decrease » rapid decrease (Expandir a busca), ligand decrease (Expandir a busca), limb decrease (Expandir a busca)
on decreased » in decreased (Expandir a busca), of decreased (Expandir a busca), on deceased (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)
1
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
2
“... de compostos lipídicos, proteicos e minoritários, além da caracterização da fração proteica presente...”
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Dissertação
3
“... lipídica - TBARS, bases nitrogenadas voláteis - BNV e microbiologia) de salsichas formuladas com diferentes...”
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Tese
4
5
6
“... tasted characteristic, there is no specific legislation or a Quality and Identity Pattern to the salted...”
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Trabalho de conclusão de curso
7
“... por apresentar proteínas, lipídeos e fibras em quantidades significativas, além de isoflavonas. Grandes...”
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Tese
8
9
“... foram: umidade, Aa, pH, cinzas, cloretos, proteínas, lipídeos, cor (L*, a*, b*) e textura (força de cisalhamento...”
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Trabalho de conclusão de curso