Search alternatives:
increased lipid » increases lipid (Expand search)
lipid decrease » rapid decrease (Expand search), ligand decrease (Expand search), limb decrease (Expand search)
decrease data » decrease at (Expand search), increase data (Expand search), decrease fetal (Expand search)
decrease on » decrease in (Expand search), decrease of (Expand search), decrease or (Expand search)
on decrease » on decreased (Expand search), of decrease (Expand search), or decrease (Expand search)
increased lipid » increases lipid (Expand search)
lipid decrease » rapid decrease (Expand search), ligand decrease (Expand search), limb decrease (Expand search)
decrease data » decrease at (Expand search), increase data (Expand search), decrease fetal (Expand search)
decrease on » decrease in (Expand search), decrease of (Expand search), decrease or (Expand search)
on decrease » on decreased (Expand search), of decrease (Expand search), or decrease (Expand search)
1
“... and fractional profile. The ethanol treatment of the rapeseed meal significantly increased the protein...”
Access document
Access document
Article
2
3
Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“... of unsaturated fatty acids it contains. Gravading is a fish processing technique popular in Scandinavian and...”Access document
Master thesis
4
5
6
7
“... were also affected by processing, with a decrease in monounsaturated and saturated fatty acids, but...”
Access document
Access document
8
“...The main organic waste from the meat slaughtering and processing industry has been sludge produced...”
Access document
Access document
Doctoral thesis
9
“... em ácidos graxos poli-insaturados e colesterol, compostos altamente susceptíveis a oxidação lipídica...”
Access document
Access document
Doctoral thesis
10
“... destruição de vitaminas, oxidação de lipídeos, destruição e redução na disponibilidade da proteína...”
Access document
Access document
Master thesis
11
“... (9% lipídeos, grupo C) ou hiperlipídica (29% lipídeos, grupo DH) durante 7 semanas antes do acasalamento...”
Access document
Access document
Master thesis
12
13
“... foram: umidade, Aa, pH, cinzas, cloretos, proteínas, lipídeos, cor (L*, a*, b*) e textura (força de cisalhamento...”
Access document
Access document
Bachelor thesis
14
15
16
17
18
19
“..., intermediate and strong were used for this purpose. Dough stability increased upon addition of wheat dextrin...”
Access document
Access document
Master thesis
20