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“... (p < 0.05) different levels depending on the cooking method and the type of fish. Steam cooking keeping the...”
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Article
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“... or foods containing raw eggs. However, the use of appropriate procedures of cooking and frying can...”
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Article
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“... in competition with the food market, such as residual cooking oils, are used. However, these oils show high...”
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“...) by DRC levels and carbohydrase addition. The colour variable b* showed a decrease (P < 0.05) from...”
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Article
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“... diets. We found that the economic downturn was associated with a decrease in diet quality in Portugal...”
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“...) by DRC levels and carbohydrase addition. The colour variable b* showed a decrease (P < 0.05) from...”
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Article
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“... of the study. Results: After 12 weeks, in both groups there was a decrease in the 10-year risk...”
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Master thesis
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Immunocastration and ractopamine in the quality of pork loin enhanced with salt and tripolyphosphate
“... higher moisture than those supplemented. Enhancement decreases the shear force of the cuts, which was...”Access document
Article
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“... characteristics of pork subjected to post‑mortem pH decrease in pig muscle. The pH of carcasses was measured...”
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“... of the ammonium salts to the catalyst lead to a decrease in the amounts of diglycerides in the products...”
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