Agricultura y biología
egg shell
69%
breads
64%
Plukenetia volubilis
55%
powders
50%
mayonnaise
46%
processing time
39%
sensory properties
38%
Anas platyrhynchos
38%
Olea europaea
38%
sodium hydroxide
35%
fruit size
35%
wheat flour
33%
egg yolk
33%
ducks
32%
hens
30%
shelf life
27%
calcium
27%
extensibility
26%
peroxide value
23%
oleuropein
22%
dough
22%
oils
20%
hydroxides
20%
temperature
17%
hedonic scales
14%
staple foods
12%
chemical species
12%
smell
11%
elasticity (mechanics)
11%
activation energy
11%
markets
11%
storage temperature
10%
rheological properties
10%
minerals
10%
sensory evaluation
10%
emulsions
9%
fruits
9%
lipid peroxidation
8%
texture
8%
deterioration
8%
nutritive value
8%
bone metabolism
6%
color
6%
Medicina y ciencias biológicas
Egg Shell
100%
Bread
83%
Powders
65%
Sodium Hydroxide
47%
Egg Yolk
46%
Olea
45%
Flour
43%
Ducks
42%
Triticum
39%
Temperature
38%
Oils
32%
Fruit
30%
Calcium
29%
Peroxides
27%
oleuropein
18%
Food
15%
Nutritive Value
14%
Minerals
13%
Smell
12%
Pleasure
12%
hydroxide ion
12%
Elasticity
12%
Emulsions
11%
Lipid Peroxidation
10%
Color
8%
Food Industry
5%
Control Groups
5%
Humidity
5%
Ciencias ambientales y de la tierra
alfalfa
40%
sheep
35%
soil water
26%
heavy metal
23%
basin
16%
arsenic
14%
hazard
11%
environmental quality standard
10%
soil
10%
metal
9%
agricultural soil
8%
consumption
5%
health
5%
animal
5%
