Buscas alternativas:
decrease processes » disease processes (Expandir a busca), decay processes (Expandir a busca), increase process (Expandir a busca)
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
decrease owing » decrease lodging (Expandir a busca), decrease during (Expandir a busca), decrease in (Expandir a busca)
owing decrease » taping decrease (Expandir a busca), will decrease (Expandir a busca), skins decrease (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 and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
decrease processes » disease processes (Expandir a busca), decay processes (Expandir a busca), increase process (Expandir a busca)
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
decrease owing » decrease lodging (Expandir a busca), decrease during (Expandir a busca), decrease in (Expandir a busca)
owing decrease » taping decrease (Expandir a busca), will decrease (Expandir a busca), skins decrease (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 and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
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“... (KCl) and calcium chloride (CaCl2), and salamis were tasted to obtain low-salt salami with sensory...”
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Artigo
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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
3
“..., nutritional, and sensory aspects, depending on the food and oil properties and the frying process. In this...”
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“... microbiological, physicochemical, and sensory attributes of these fillets. We froze fresh tilapia fillets and then...”
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Artigo
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“..., sensory profile and microbiological characteristics of rolls with inclusion of 0, 5, 10 and 15% meal...”
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Artigo
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“... decrease in the mineral and protein content. The sensory analysis showed improved flavor and appearance...”
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Artigo
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“...The effect of different overrun levels on the sensory acceptance and survival of probiotic bacteria...”
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“... fatty acid profile), physicochemical parameters (pH, colour, and texture), and sensory quality...”
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“... time to 1/3. A decrease in natural cooked bean odor and appearence of off-odor, was noticed. The...”
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“... (dietary counselling versus gastroplasty) on salivary characteristics, oral sensory perception and dental...”
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“... content. The present study sought to perform a centesimal, mineral, microbiological and sensory...”
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