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Mostrando 1 - 20 resultados de 40 para a busca '(( decrease the decrease not decrease ) OR ( decrease AND decrease cooking effects ))~', tempo de busca: 0,97s Refinar Resultados
1
Publicado em 2018
“..., color, cooking loss and shear force of meat were not affected (P ≥ 0.38) by the factors. In conclusion...”
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2
Publicado em 2023
“...) and quality of life also increased, although the difference was not significant in either group....”
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Dissertação
3
Publicado em 2023
“... adherence changes over time along economic cycles; (2) the role of food prices and household income...”
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7
Publicado em 2025
“... second study investigated the effects of different durations of the growing phase (0, 28, 56, and 84 days...”
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Tese
8
Publicado em 2021
“...Citrus pulp pellets (CPP) and orange fiber (OF) are coproducts of the citrus juice industry...”
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Artigo
9
Publicado em 2019
“... mixed models to evaluate the effects of temperament on carcass and meat quality. The risks of carcass...”
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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
11
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 2017
“... an increase in linoleic and palmitoleic acids and a decrease in myristoleic acid, making the supplementation...”
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Artigo
14
Publicado em 2022
“... of Se on growth, nutritional status, physiology, and production of broccoli plants, besides the effects of two...”
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Tese
17
Publicado em 2019
“... as protein and fat deposition in the breast muscle. Dietary inclusion of purified glycerin reduced feed...”
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Artigo
18
Publicado em 2014
“... 12 months. The evaluated concentrations of AE were not able to slow lipid and protein oxidation in fish...”
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Tese
20
Publicado em 2020
“... 14 days in vacuum packs at 2 degrees C) on the colour, cooking and thawing losses, texture, and lipid...”
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