Buscas alternativas:
decrease lodging » decrease during (Expandir a busca), decrease walking (Expandir a busca)
decrease sensory » decreases density (Expandir a busca), cheese sensory (Expandir a busca), decreased memory (Expandir a busca)
lodging decrease » logging decreases (Expandir a busca), loading decreased (Expandir a busca), taping decrease (Expandir a busca)
decrease flow » decreases flow (Expandir a busca), decrease low (Expandir a busca), decrease food (Expandir a busca)
flow decrease » flow increase (Expandir a busca), not decrease (Expandir a busca), of decrease (Expandir a busca)
decreased to » decreased the (Expandir a busca), decreased tgf (Expandir a busca), decreased in (Expandir a busca)
decrease lodging » decrease during (Expandir a busca), decrease walking (Expandir a busca)
decrease sensory » decreases density (Expandir a busca), cheese sensory (Expandir a busca), decreased memory (Expandir a busca)
lodging decrease » logging decreases (Expandir a busca), loading decreased (Expandir a busca), taping decrease (Expandir a busca)
decrease flow » decreases flow (Expandir a busca), decrease low (Expandir a busca), decrease food (Expandir a busca)
flow decrease » flow increase (Expandir a busca), not decrease (Expandir a busca), of decrease (Expandir a busca)
decreased to » decreased the (Expandir a busca), decreased tgf (Expandir a busca), decreased in (Expandir a busca)
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Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“... of unsaturated fatty acids it contains. Gravading is a fish processing technique popular in Scandinavian and...”Acessar documento
Dissertação
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“... a significant increase in saliva flow rate, together with a decrease in total protein concentration, bread odour...”
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Artigo
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“..., but it may be relevant given that part of the neural networks involved in creative processing are...”
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“...Whenever there is a decrease of the sensory function, whether due to a disease, trauma or to the...”
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“... proportion of polyunsaturated fatty acids (PUFA) decreased during processing, whereas the saturated fatty...”
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“... characterized it as the features: physico-chemical, microbiological and sensory. The salted meat goats was...”
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Trabalho de conclusão de curso
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“... products because of their technological benefits, with reduced processing costs, although they are...”
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Artigo
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