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of decrease » not decrease (Expand search), to decrease (Expand search), _ decrease (Expand search)
decrease or » decrease on (Expand search), decrease pro (Expand search), decrease toc (Expand search)
increases » increase (Expand search), increased (Expand search)
lipid decrease » rapid decrease (Expand search), ligand decrease (Expand search), limb decrease (Expand search)
and processing » food processing (Expand search)
decrease and » decreases and (Expand search), decrease in (Expand search), decrease the (Expand search)
or decrease » not decrease (Expand search), to decrease (Expand search), _ decrease (Expand search)
decrease of » decrease in (Expand search)
of decrease » not decrease (Expand search), to decrease (Expand search), _ decrease (Expand search)
decrease or » decrease on (Expand search), decrease pro (Expand search), decrease toc (Expand search)
increases » increase (Expand search), increased (Expand search)
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“... of mastication, as well as linear increases on collagen levels (r=0.97 and 0.99, respectively) and decrease the...”
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Article
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“..., 17% lipid, 5% minerals and 0.3% red oxycarotenoids. Further, the biomass was used as an ingredient to feed...”
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“... as a by-product. To increase the applicability of the rapeseed meal in feed and food industries, the content...”
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Article
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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...”Access document
Master thesis
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“... decreases and Tween concentration increases. The best values of wettability correspond to the following...”
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“... were also affected by processing, with a decrease in monounsaturated and saturated fatty acids, but...”
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“... lipídica recuperada da U. rigida desidratada (1,19% b.s.) em t0 foi consideravelmente superior à das outras...”
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Master thesis