Buscas alternativas:
decrease sensory » decreases density (Expandir a busca), cheese sensory (Expandir a busca), decreased memory (Expandir a busca)
decrease taping » decrease walking (Expandir a busca), decrease during (Expandir a busca), decrease owing (Expandir a busca)
taping decrease » training decreases (Expandir a busca)
decreased to » decreased the (Expandir a busca), decreased tgf (Expandir a busca), decreased in (Expandir a busca)
decrease l » decrease il (Expandir a busca), decrease _ (Expandir a busca), decrease β (Expandir a busca)
l decrease » _ decrease (Expandir a busca), α decrease (Expandir a busca), of decrease (Expandir a busca)
decrease sensory » decreases density (Expandir a busca), cheese sensory (Expandir a busca), decreased memory (Expandir a busca)
decrease taping » decrease walking (Expandir a busca), decrease during (Expandir a busca), decrease owing (Expandir a busca)
taping decrease » training decreases (Expandir a busca)
decreased to » decreased the (Expandir a busca), decreased tgf (Expandir a busca), decreased in (Expandir a busca)
decrease l » decrease il (Expandir a busca), decrease _ (Expandir a busca), decrease β (Expandir a busca)
l decrease » _ decrease (Expandir a busca), α decrease (Expandir a busca), of decrease (Expandir a busca)
1
2
3
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
4
5
6
7
8
9
10
“... in oral food processing led to the hypothesis of an influence of this odour in the sensory perception...”
Acessar documento (1)
Acessar documento (2)
Acessar documento (1)
Acessar documento (2)
Artigo
11
12
13
“..., but it may be relevant given that part of the neural networks involved in creative processing are...”
Acessar documento
Acessar documento
14
15
16
“...Whenever there is a decrease of the sensory function, whether due to a disease, trauma or to the...”
Acessar documento
Acessar documento
17
18
“... proportion of polyunsaturated fatty acids (PUFA) decreased during processing, whereas the saturated fatty...”
Acessar documento
Acessar documento
Artigo
19
“... characterized it as the features: physico-chemical, microbiological and sensory. The salted meat goats was...”
Acessar documento
Acessar documento
Trabalho de conclusão de curso
20
“... products because of their technological benefits, with reduced processing costs, although they are...”
Acessar documento
Acessar documento
Artigo