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Showing 1 - 15 results of 15 for search '(( increases lipid decrease meat processing ) OR ( decrease at decrease the decrease ))~', query time: 1.09s Refine Results
2
Published 2005
“... 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
5
Published 2018
“..., 17% lipid, 5% minerals and 0.3% red oxycarotenoids. Further, the biomass was used as an ingredient to feed...”
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7
Published 2009
“... lipídica - TBARS, bases nitrogenadas voláteis - BNV e microbiologia) de salsichas formuladas com diferentes...”
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Doctoral thesis
8
Published 2018
“... different times intervals allowed increase the moisture and decrease the intensity of the red color and...”
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Bachelor thesis
9
Published 2018
“... was to promote the use of residues from the processing of Nile tilápia for the preparation of flours...”
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Doctoral thesis
10
Published 2023
“...The main organic waste from the meat slaughtering and processing industry has been sludge produced...”
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Doctoral thesis
12
Published 2018
“... foram: umidade, Aa, pH, cinzas, cloretos, proteínas, lipídeos, cor (L*, a*, b*) e textura (força de cisalhamento...”
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Bachelor thesis
15
Published 2021
“..., um ótimo índice de qualidade nutricional lipídica, quantidades significativas de cinzas, vitamina...”
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Master thesis
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