Search alternatives:
meat processing » event processing (Expand search), post processing (Expand search)
lipid decrease » rapid decrease (Expand search), ligand decrease (Expand search), limb decrease (Expand search)
decrease break » decreases breast (Expand search), decreases areas (Expand search), decrease treg (Expand search)
break decrease » urea decrease (Expand search)
decrease meat » decreased mean (Expand search), decrease at (Expand search), decrease fear (Expand search)
decrease akt » decrease at (Expand search), decrease and (Expand search), decrease after (Expand search)
akt decrease » and decrease (Expand search), not decrease (Expand search), any decrease (Expand search)
increases » increase (Expand search), increased (Expand search)
Showing 1 - 20 results of 37 for search '(( increases lipid decrease meat processing ) OR ( decrease break decrease akt decrease ))*', query time: 0.94s Refine Results
3
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
4
Published 2021
“..., there was an increase in the lipid content (from 1.67 to 2.73 g/100 g) and TBARs (from 0.147 to 0.229...”
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Article
6
Published 2017
“...The lipid oxidation is promoted physicochemical and sensory undesirable in meat products. Chicken...”
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Master thesis
13
Published 2018
“... recovered as a biomass (microfiltration + centrifugation + lyophilization), resulting in a decrease...”
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14
Published 2014
“... da composição lipídica de matrizes cárneas ricas em PUFA. Os resultados do experimento 3 indicaram...”
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Doctoral thesis
15
Published 2009
“... de compostos com propriedades antioxidantes que retardam o fenómeno da oxidação lipídica durante as fases...”
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Master thesis
17
Published 2009
“... lipídica - TBARS, bases nitrogenadas voláteis - BNV e microbiologia) de salsichas formuladas com diferentes...”
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Doctoral thesis
19
Published 2023
“.... In pre-fried nuggets, there was a linear increase in protein, lipid, ash and caloric value; while in the...”
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Bachelor thesis
20
Published 2018
“... different times intervals allowed increase the moisture and decrease the intensity of the red color and...”
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Bachelor thesis
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