Search alternatives:
predation decrease » reduction decreases (Expand search), retention decrease (Expand search), predation defence (Expand search)
decrease predation » decrease prevention (Expand search), increased predation (Expand search), decreased production (Expand search)
lipid processing » liquid processing (Expand search), field processing (Expand search), solid processing (Expand search)
decrease faster » decrease after (Expand search), decrease further (Expand search), decreased after (Expand search)
faster decrease » rate decrease (Expand search)
decrease lipid » increases lipid (Expand search), increased lipid (Expand search)
decrease to » decreased to (Expand search), decrease toc (Expand search), decrease the (Expand search)
predation decrease » reduction decreases (Expand search), retention decrease (Expand search), predation defence (Expand search)
decrease predation » decrease prevention (Expand search), increased predation (Expand search), decreased production (Expand search)
lipid processing » liquid processing (Expand search), field processing (Expand search), solid processing (Expand search)
decrease faster » decrease after (Expand search), decrease further (Expand search), decreased after (Expand search)
faster decrease » rate decrease (Expand search)
decrease lipid » increases lipid (Expand search), increased lipid (Expand search)
decrease to » decreased to (Expand search), decrease toc (Expand search), decrease the (Expand search)
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“... recurrent in oils that undergo frying processing. In addition, the presence of omega 9, 6 and 3 in the lipid...”
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Master thesis
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“... designed which allows for the recovery of protein, lipid and aromas, to reduce the environmental impact...”
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“...Brazilian apple prodution and processing have been increasing inthe last few years and a novel...”
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Master thesis
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“... processing. The instrumental color, pH, residual nitrite content, antioxidant activity, lipid oxidation index...”
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Master thesis
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“..., lipid, protein, ash, carbohydrate, pH value and acidity, and for the physical characteristics...”
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Article
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