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decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
decrease during » increase during (Expandir a busca), increases during (Expandir a busca), disease during (Expandir a busca)
during cooking » during cooling (Expandir a busca), during walking (Expandir a busca), during cycling (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
decrease the » decreases the (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
the decrease » to decrease (Expandir a busca), and decrease (Expandir a busca)
decrease or » decrease of (Expandir a busca), decrease on (Expandir a busca), decrease toc (Expandir a busca)
or decrease » not decrease (Expandir a busca), to decrease (Expandir a busca), _ decrease (Expandir a busca)
Mostrando 1 - 20 resultados de 39 para a busca '(( decrease or decrease during cooking ) OR ( decrease the decrease decrease after ))~', tempo de busca: 1,20s Refinar Resultados
5
Publicado em 2016
“... on quantitative aspects of carcass, body constituents, cooking loss, shear force and colorimetry of the...”
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Artigo
6
Publicado em 2018
“... CFU/g, respectively. After the end of the cooking process it was a decrease in all parameters, such...”
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Trabalho de conclusão de curso
7
Publicado em 2017
“... of the meat nor carcass pH were affected by treatments. For tenderness and losses during thawing and...”
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Artigo
8
Publicado em 2016
“... the world for a long time. Nowadays, environmental issues are a very important aspect during the...”
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Dissertação
10
Publicado em 2014
“... of catfish fillets, pate and meatballs, during storage. We evaluated the antioxidant and antimicrobial...”
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Tese
12
Publicado em 2017
“... of the meat nor carcass pH were affected by treatments. For tenderness and losses during thawing and...”
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Artigo
13
Publicado em 2017
“... of the meat nor carcass pH were affected by treatments. For tenderness and losses during thawing and...”
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Artigo
14
Publicado em 2012
“... in brine absorption during tumbling. Ageing time, before and after deboning, influenced the cook loss, that...”
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Dissertação
16
Publicado em 2012
“... during seven months and covered the food groups through 14 education workshops and cooking classes. The...”
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Dissertação
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