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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...”Acessar documento
Dissertação
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“... depend on air incorporation to maintain their texture and structure during or after processing. Proteins...”
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Artigo
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“... analysis it is found that rapid processing is required residue okara, in order to decrease the bacterial...”
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Trabalho de conclusão de curso
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“... and weigh reduction of the pre-dehydration tomatoes at different processing conditions. The osmotic...”
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Dissertação
10
“.... Plantations of tomatoes intended for processing industry and fresh market. The increasing consumption...”
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Dissertação
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“..., preparations were designated according to the recommendations for type of processing following the Food Guide...”
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Artigo
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“... taken to the Laboratory of Food Quality Control and Drying of Federal University of Ceará (UFC) the...”
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Tese
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“...,05 ± 13,77 μg/g (air fryer), 805,21 ± 14,50 μg/g (micro-ondas) e 311,07 ± 13,84 μg/g (fogão) (p < 0,05...”
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Tese
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“... increases the temperature of the drying air, the drying time decreases and values of the effective diffusion...”
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Dissertação
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