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Mostrando 1 - 20 resultados de 23 para a busca '(( decrease the decrease meat processing ) OR ( decrease and decrease lipid decrease ))~', tempo de busca: 0,96s Refinar Resultados
1
Publicado em 2005
“... to fraud by the abusive use of protein extensors of the types collagen and soy proteins, used in meat...”
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Artigo
7
Publicado em 2018
“..., 17% lipid, 5% minerals and 0.3% red oxycarotenoids. Further, the biomass was used as an ingredient to feed...”
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10
Publicado em 2009
“... lipídica - TBARS, bases nitrogenadas voláteis - BNV e microbiologia) de salsichas formuladas com diferentes...”
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Tese
11
Publicado em 2018
“... and dried meat, that creates many varieties of composition. Among these variations, one of the most...”
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Trabalho de conclusão de curso
12
Publicado em 2012
“... meat in the processing of a smoked sausage, and to determine its microbial, chemical, sensorial quality...”
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Dissertação
13
Publicado em 2018
“... decrease (P <0.001) of the volume and specific volume. The sensorial attributes presented a linear negative...”
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Tese
14
Publicado em 2023
“...The main organic waste from the meat slaughtering and processing industry has been sludge produced...”
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Tese
15
Publicado em 2018
“... foram: umidade, Aa, pH, cinzas, cloretos, proteínas, lipídeos, cor (L*, a*, b*) e textura (força de cisalhamento...”
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Trabalho de conclusão de curso
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