Buscas alternativas:
decrease cooking » decrease flooding (Expandir a busca), decrease lodging (Expandir a busca), decrease owing (Expandir a busca)
cooking process » cooling process (Expandir a busca), working process (Expandir a busca), making process (Expandir a busca)
decrease the » decreases the (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease pro (Expandir a busca)
decrease cooking » decrease flooding (Expandir a busca), decrease lodging (Expandir a busca), decrease owing (Expandir a busca)
cooking process » cooling process (Expandir a busca), working process (Expandir a busca), making process (Expandir a busca)
decrease the » decreases the (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease pro (Expandir a busca)
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“... 24 h of fermentation and 40 min of cooking as process parameters. The tucupi prepared had pH 3.71, titratable acidity...”
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Artigo
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“... para selecionar o processamento do tucupi (fermentação e tempos de cocção) em função do teor de ácido cianídrico...”
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Artigo
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“... synthesis, the biodiesel acidity and the reaction conversion in terms of acidity decrease were determined...”
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“... influence of storage on the nutrient and antinutritional factors that the beans undergo during their process...”
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Dissertação
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Immunocastration and ractopamine in the quality of pork loin enhanced with salt and tripolyphosphate
“...The objective of this work was to evaluate the effect of immunocastration and supplementation with...”Acessar documento
Artigo
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“... increasingly demanding on choosing their products. This study aimed to validate the process of cooking and...”
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Trabalho de conclusão de curso
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“... significant difference in shear force analysis between aged and not aged fillets. The best results for cooking...”
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Dissertação
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