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burgers decreases » stress decreases (Expandir a busca), nucleus decreases (Expandir a busca)
decrease burgers » decrease burden (Expandir a busca), decrease further (Expandir a busca)
fast processing » waste processing (Expandir a busca), post processing (Expandir a busca), at processing (Expandir a busca)
decrease their » decrease the (Expandir a busca), increase their (Expandir a busca), decreases the (Expandir a busca)
their decrease » the decrease (Expandir a busca), their disease (Expandir a busca), the decreased (Expandir a busca)
decrease fast » decrease akt (Expandir a busca), decrease at (Expandir a busca), increase fast (Expandir a busca)
decrease β » decrease _ (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
β decrease » _ decrease (Expandir a busca), α decrease (Expandir a busca), l decrease (Expandir a busca)
burgers decreases » stress decreases (Expandir a busca), nucleus decreases (Expandir a busca)
decrease burgers » decrease burden (Expandir a busca), decrease further (Expandir a busca)
fast processing » waste processing (Expandir a busca), post processing (Expandir a busca), at processing (Expandir a busca)
decrease their » decrease the (Expandir a busca), increase their (Expandir a busca), decreases the (Expandir a busca)
their decrease » the decrease (Expandir a busca), their disease (Expandir a busca), the decreased (Expandir a busca)
decrease fast » decrease akt (Expandir a busca), decrease at (Expandir a busca), increase fast (Expandir a busca)
decrease β » decrease _ (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
β decrease » _ decrease (Expandir a busca), α decrease (Expandir a busca), l decrease (Expandir a busca)
1
“... reduction in caloric value. Burgers with up to 3.75 g fiber/80 g portion showed the same...”
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Artigo
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“... characteristics of chicken burgers were investigated. The enzyme was added at 5 different concentrations...”
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Artigo
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“... a convenient product, such as burgers. Since fish burgers are not yet established in the market, it requires...”
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Artigo
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“.... In addition, the burgers were evaluated for their antioxidant activity, lipid oxidation, and color difference...”
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Artigo
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“... changes in the sensory attributes of the beef burgers at time zero of storage. A tendency to decrease...”
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Artigo
8
“... changes in the sensory attributes of the beef burgers at time zero of storage. A tendency to decrease...”
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Artigo
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“...Funding Information: The experimental study was funded by FCT - Fundação para a Ciência...”
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Artigo
10
“... in the present study, dry-cured deer loin showed during the processing a decrease in the colour...”
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Tese
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“... burgers—100% pork backfat, 100% tiger nut oil, 100% chia oil, and 100% linseed oil—were elaborated. The...”
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Artigo
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“... a decrease in the intensity of red coloring, and the burgers without the addition of extract were yellower...”
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Dissertação
13
“...Introduction: The combination of several processing technologies can open the possibility...”
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14
“... the decrease of salt and increase of umami ingredient, resulting in softer burgers. The addition...”
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Trabalho de conclusão de curso
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“... research. Description of the sensory profile of low-sodium burgers using the methodology of Quantitative...”
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Tese
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“...Considering the demand for fast and easy food preparation, industrial/scientific communities are...”
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Dissertação
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“... dos parâmetros do modelo simplificado de Burgers com o aumento da proporção de α-La e/ou GMP na mistura...”
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Dissertação