Buscas alternativas:
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)
increased lipid » increases lipid (Expandir a busca)
lipid decrease » rapid decrease (Expandir a busca), ligand decrease (Expandir a busca), limb decrease (Expandir a busca)
on increased » of increased (Expandir a busca), an increased (Expandir a busca), in increased (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)
increased lipid » increases lipid (Expandir a busca)
lipid decrease » rapid decrease (Expandir a busca), ligand decrease (Expandir a busca), limb decrease (Expandir a busca)
on increased » of increased (Expandir a busca), an increased (Expandir a busca), in increased (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
2
3
4
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
5
“... de compostos lipídicos, proteicos e minoritários, além da caracterização da fração proteica presente...”
Acessar documento
Acessar documento
Dissertação
6
“... tasted characteristic, there is no specific legislation or a Quality and Identity Pattern to the salted...”
Acessar documento
Acessar documento
Trabalho de conclusão de curso
7
“... de extrusão pode causar possíveis efeitos indesejáveis como destruição de vitaminas, oxidação de lipídeos...”
Acessar documento
Acessar documento
Tese
8
“...During the agroindustrial processing steps of guava, are wasted materials such as peel and seed...”
Acessar documento
Acessar documento
Dissertação
9
“... por apresentar proteínas, lipídeos e fibras em quantidades significativas, além de isoflavonas. Grandes...”
Acessar documento
Acessar documento
Tese
10
11
“... em ácidos graxos poli-insaturados e colesterol, compostos altamente susceptíveis a oxidação lipídica...”
Acessar documento
Acessar documento
Tese
12
13
“... foram: umidade, Aa, pH, cinzas, cloretos, proteínas, lipídeos, cor (L*, a*, b*) e textura (força de cisalhamento...”
Acessar documento
Acessar documento
Trabalho de conclusão de curso
14
“... wheat dough and on technology and nutritional biscuit quality. The effect of replacing part of the wheat...”
Acessar documento
Acessar documento
Dissertação
15