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lipid decrease » rapid decrease (Expand search), ligand decrease (Expand search), limb decrease (Expand search)
decrease lipid » increases lipid (Expand search), increased lipid (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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“... content from 37.4 to 42.3% and reduced the lipid concentration from 1.9 to 1.1%. Approximately 4- and...”
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Article
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“... observe the flaxseed functional properties in different processing conditions and use in food, through the...”
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Master thesis
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“... common procedures roasting and blanching. Therefore, the effects of such processing steps in almonds also...”
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“...The main organic waste from the meat slaughtering and processing industry has been sludge produced...”
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Doctoral thesis
19
“... em ácidos graxos poli-insaturados e colesterol, compostos altamente susceptíveis a oxidação lipídica...”
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Doctoral thesis
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