Buscas alternativas:
decrease processes » disease processes (Expandir a busca), decay processes (Expandir a busca), increase process (Expandir a busca)
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
texture decrease » future decrease (Expandir a busca), pressure decrease (Expandir a busca), textured breast (Expandir a busca)
sensory texture » sensory features (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
decrease toc » decrease of (Expandir a busca), decrease the (Expandir a busca), decreased to (Expandir a busca)
toc decrease » to decrease (Expandir a busca), the decrease (Expandir a busca), not decrease (Expandir a busca)
decrease processes » disease processes (Expandir a busca), decay processes (Expandir a busca), increase process (Expandir a busca)
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
texture decrease » future decrease (Expandir a busca), pressure decrease (Expandir a busca), textured breast (Expandir a busca)
sensory texture » sensory features (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
decrease toc » decrease of (Expandir a busca), decrease the (Expandir a busca), decreased to (Expandir a busca)
toc decrease » to decrease (Expandir a busca), the decrease (Expandir a busca), not decrease (Expandir a busca)
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Assuntos:
“...beef; moist ageing; texture, colour; sensory properties; MAP....”
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Artigo
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“... peel. In affective sensory analysis appearance, color, aroma, flavor and texture attributes were...”
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Artigo
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Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“...), texture (hardness), pH, water activity and moisture content, total volatile basic nitrogen content (TVB...”Acessar documento
Dissertação
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“... peel. In affective sensory analysis appearance, color, aroma, flavor and texture attributes were...”
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Artigo
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“... resistant starch content, even with a decrease in the content after this processing; they also showed more...”
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Artigo
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“... decrease in the weight of the formulation F2 before and after cooking, as well as in the apparent volume...”
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