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lipid processing » liquid processing (Expandir a busca), field processing (Expandir a busca), solid processing (Expandir a busca)
decrease during » increase during (Expandir a busca), increases during (Expandir a busca), increased during (Expandir a busca)
during decrease » during increased (Expandir a busca), during depressed (Expandir a busca), during disease (Expandir a busca)
decrease lipid » increases lipid (Expandir a busca), increased lipid (Expandir a busca)
decrease not » decrease of (Expandir a busca), decrease akt (Expandir a busca), decrease at (Expandir a busca)
not decrease » to decrease (Expandir a busca), not increase (Expandir a busca), and decrease (Expandir a busca)
decrease on » decrease in (Expandir a busca), decrease of (Expandir a busca), decrease or (Expandir a busca)
on decrease » on decreased (Expandir a busca), or decrease (Expandir a busca), of decrease (Expandir a busca)
lipid processing » liquid processing (Expandir a busca), field processing (Expandir a busca), solid processing (Expandir a busca)
decrease during » increase during (Expandir a busca), increases during (Expandir a busca), increased during (Expandir a busca)
during decrease » during increased (Expandir a busca), during depressed (Expandir a busca), during disease (Expandir a busca)
decrease lipid » increases lipid (Expandir a busca), increased lipid (Expandir a busca)
decrease not » decrease of (Expandir a busca), decrease akt (Expandir a busca), decrease at (Expandir a busca)
not decrease » to decrease (Expandir a busca), not increase (Expandir a busca), and decrease (Expandir a busca)
decrease on » decrease in (Expandir a busca), decrease of (Expandir a busca), decrease or (Expandir a busca)
on decrease » on decreased (Expandir a busca), or decrease (Expandir a busca), of decrease (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
3
4
5
“... lipídica - TBARS, bases nitrogenadas voláteis - BNV e microbiologia) de salsichas formuladas com diferentes...”
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Tese
6
“... plasmática, porém não foi suficiente para inibir a peroxidação lipídica durante a refrigeração por 96 horas...”
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Dissertação
7
8
“... apresenta a presença de proteínas e lipídeos na superfície das partículas de borracha presentes no látex...”
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Tese
9
“... de extrusão pode causar possíveis efeitos indesejáveis como destruição de vitaminas, oxidação de lipídeos...”
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Tese
11
“...During the agroindustrial processing steps of guava, are wasted materials such as peel and seed...”
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Dissertação
12
“...The main organic waste from the meat slaughtering and processing industry has been sludge produced...”
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Tese
13
“... em ácidos graxos poli-insaturados e colesterol, compostos altamente susceptíveis a oxidação lipídica...”
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Tese
14
15
16
“... destruição de vitaminas, oxidação de lipídeos, destruição e redução na disponibilidade da proteína...”
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Dissertação
17
18
“... (9% lipídeos, grupo C) ou hiperlipídica (29% lipídeos, grupo DH) durante 7 semanas antes do acasalamento...”
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Dissertação
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