Buscas alternativas:
decrease acid » decrease and (Expandir a busca), decrease lipid (Expandir a busca), decrease asian (Expandir a busca)
acid decrease » acid degreaser (Expandir a busca), rapid decrease (Expandir a busca), and decrease (Expandir a busca)
decrease meat » decreased mean (Expandir a busca), decrease at (Expandir a busca), decrease fear (Expandir a busca)
decrease the » decreases the (Expandir a busca), decrease in (Expandir a busca)
the decrease » to decrease (Expandir a busca), and decrease (Expandir a busca)
decrease of » decrease in (Expandir a busca)
of decrease » or decrease (Expandir a busca), not decrease (Expandir a busca), to decrease (Expandir a busca)
meat after » react after (Expandir a busca), test after (Expandir a busca), rat after (Expandir a busca)
Mostrando 1 - 20 resultados de 56 para a busca '(( decrease the decrease acid decrease ) OR ( decrease of decrease meat after ))~', tempo de busca: 0,90s Refinar Resultados
6
Publicado em 2016
“... acid profile, increasing the concentration of margaric acid (1.47 to 2.61%). Up to 20% glycerin can...”
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Artigo
7
Publicado em 2016
“... acid profile, increasing the concentration of margaric acid (1.47 to 2.61%). Up to 20% glycerin can...”
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Artigo
10
Publicado em 2017
“... an increase in linoleic and palmitoleic acids and a decrease in myristoleic acid, making the supplementation...”
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Artigo
12
Publicado em 2000
“... carcass. Related to the aging of meat trated with acetic acid it was observed a decrease (P<0.05...”
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Dissertação
13
Publicado em 2020
Assuntos: “...ácidos graxos insaturados, ômega 3, nanotecnologia, alimentos, revisão sistemática, data-mining...”
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14
Publicado em 2020
Assuntos: “...ácidos graxos insaturados, ômega 3, nanotecnologia, alimentos, revisão sistemática, data-mining...”
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16
Publicado em 2011
“...: A significant increase (P < 0.05) in the intake of the food groups: meat and eggs, dairy products, beans, oils...”
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Artigo
18
Publicado em 2000
“...O objetivo deste estudo foi verificar o efeito do Ãcido acÃtico 1% sobre a microbiota da carne...”
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Dissertação
20
Publicado em 2021
“... oxidation and to decrease the loss of meat pigment in raw hamburgers, stored for 14 days under refrigeration...”
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