Buscas alternativas:
lipid decrease » rapid decrease (Expandir a busca), ligand decrease (Expandir a busca), limb decrease (Expandir a busca)
on processing » in processing (Expandir a busca), corn processing (Expandir a busca), on process (Expandir a busca)
decrease can » decrease and (Expandir a busca), decrease at (Expandir a busca), decreases pecan (Expandir a busca)
can decrease » can increase (Expandir a busca), and decrease (Expandir a busca), to decrease (Expandir a busca)
decrease on » decrease of (Expandir a busca), decrease or (Expandir a busca), decrease and (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
increases » increase (Expandir a busca), increased (Expandir a busca)
lipid decrease » rapid decrease (Expandir a busca), ligand decrease (Expandir a busca), limb decrease (Expandir a busca)
on processing » in processing (Expandir a busca), corn processing (Expandir a busca), on process (Expandir a busca)
decrease can » decrease and (Expandir a busca), decrease at (Expandir a busca), decreases pecan (Expandir a busca)
can decrease » can increase (Expandir a busca), and decrease (Expandir a busca), to decrease (Expandir a busca)
decrease on » decrease of (Expandir a busca), decrease or (Expandir a busca), decrease and (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
increases » increase (Expandir a busca), increased (Expandir a busca)
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Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“...The Atlantic Mackerel (Scomber colias) is a fast-swimming pelagic fish that can be found in the...”Acessar documento
Dissertação
8
“... na regulação do sono, metabolismo de carboidratos e lipídeos, sendo suprimida quando há exposição a luz...”
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Dissertação
9
“... lipídica e um aumento de atividade da catalase. Os resultados desse estudo sugerem que a suplementação...”
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Dissertação
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11
“... lipídica - TBARS, bases nitrogenadas voláteis - BNV e microbiologia) de salsichas formuladas com diferentes...”
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Tese
12
“... were also affected by processing, with a decrease in monounsaturated and saturated fatty acids, but...”
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13
“...Edible coatings can act as moisture, lipid, and gas barriers and can improve the textural...”
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15
“... different times intervals allowed increase the moisture and decrease the intensity of the red color and...”
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Trabalho de conclusão de curso
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“... de extrusão pode causar possíveis efeitos indesejáveis como destruição de vitaminas, oxidação de lipídeos...”
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Tese
18
“...-3.d-1. HRT was 20 days for all treatments. It can be concluded from Phase I that the content increase...”
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Tese
19