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increased lipid » increases lipid (Expand search)
lipid decrease » rapid decrease (Expand search), ligand decrease (Expand search), limb decrease (Expand search)
decrease food » decreases food (Expand search), increase food (Expand search), decreases blood (Expand search)
decrease can » decrease in (Expand search), decrease and (Expand search), decrease at (Expand search)
can decrease » can increase (Expand search), and decrease (Expand search), to decrease (Expand search)
decrease or » decrease of (Expand search), decrease on (Expand search), decrease pro (Expand search)
or decrease » of decrease (Expand search), not decrease (Expand search), to decrease (Expand search)
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Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“... work took place from early April to mid-July 2021 at the Chemical and Food Processing Laboratories...”Access document
Master thesis
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“... outstanding is the amount of salt used, which can reach up to 20% of the product. With high salt percentages...”
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Bachelor thesis
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“... applicability in the food industry, being materials nutritious and source of fiber, which can assist...”
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Master thesis
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“... destruição de vitaminas, oxidação de lipídeos, destruição e redução na disponibilidade da proteína...”
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Master thesis
12
“... foram: umidade, Aa, pH, cinzas, cloretos, proteínas, lipídeos, cor (L*, a*, b*) e textura (força de cisalhamento...”
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Bachelor thesis
13
“... (9% lipídeos, grupo C) ou hiperlipídica (29% lipídeos, grupo DH) durante 7 semanas antes do acasalamento...”
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Master thesis
14
“...The by-product of rice processing, which so far has focused its use for animal feed, may be used...”
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Master thesis
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