Buscas alternativas:
meat processing » post processing (Expandir a busca)
decrease lipid » increases lipid (Expandir a busca), increased lipid (Expandir a busca)
lipid decrease » rapid decrease (Expandir a busca), ligand decrease (Expandir a busca), limb decrease (Expandir a busca)
decrease meat » decreased mean (Expandir a busca), decrease at (Expandir a busca), decrease fear (Expandir a busca)
decrease on » decrease of (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), of decrease (Expandir a busca)
in decrease » in decreased (Expandir a busca), pain decrease (Expandir a busca), and decrease (Expandir a busca)
meat processing » post processing (Expandir a busca)
decrease lipid » increases lipid (Expandir a busca), increased lipid (Expandir a busca)
lipid decrease » rapid decrease (Expandir a busca), ligand decrease (Expandir a busca), limb decrease (Expandir a busca)
decrease meat » decreased mean (Expandir a busca), decrease at (Expandir a busca), decrease fear (Expandir a busca)
decrease on » decrease of (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), of decrease (Expandir a busca)
in decrease » in decreased (Expandir a busca), pain decrease (Expandir a busca), and decrease (Expandir a busca)
1
“...Comminuted meat products, such as frankfurters, fresh ground sausages and hamburgers are exposed...”
Acessar documento
Acessar documento
Artigo
2
3
4
5
6
“... recovered as a biomass (microfiltration + centrifugation + lyophilization), resulting in a decrease...”
Acessar documento
Acessar documento
7
8
9
“... lipídica - TBARS, bases nitrogenadas voláteis - BNV e microbiologia) de salsichas formuladas com diferentes...”
Acessar documento
Acessar documento
Tese
10
“... and dried meat, that creates many varieties of composition. Among these variations, one of the most...”
Acessar documento
Acessar documento
Trabalho de conclusão de curso
11
“...The main organic waste from the meat slaughtering and processing industry has been sludge produced...”
Acessar documento
Acessar documento
Tese
12
“... 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
13
14
“... em ácidos graxos poli-insaturados e colesterol, compostos altamente susceptíveis a oxidação lipídica...”
Acessar documento
Acessar documento
Tese
15
16
17
18
19
20
“..., um ótimo índice de qualidade nutricional lipídica, quantidades significativas de cinzas, vitamina...”
Acessar documento
Acessar documento
Dissertação