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their preprocessing » the preprocessing (Expandir a busca), their processing (Expandir a busca), the reprocessing (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)
decrease their » decrease the (Expandir a busca), increase their (Expandir a busca), decreases the (Expandir a busca)
decrease with » decreases with (Expandir a busca), increase with (Expandir a busca), decrease in (Expandir a busca)
with decrease » with decreased (Expandir a busca), with deceased (Expandir a busca), with increase (Expandir a busca)
their preprocessing » the preprocessing (Expandir a busca), their processing (Expandir a busca), the reprocessing (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)
decrease their » decrease the (Expandir a busca), increase their (Expandir a busca), decreases the (Expandir a busca)
decrease with » decreases with (Expandir a busca), increase with (Expandir a busca), decrease in (Expandir a busca)
with decrease » with decreased (Expandir a busca), with deceased (Expandir a busca), with increase (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
2
3
“... characteristics of chicken burgers were investigated. The enzyme was added at 5 different concentrations...”
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Artigo
4
“...The aim of this study was to evaluate a new packaging system in which the paper was covered with...”
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Artigo
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6
“... determined the end of the shelf life of the fish burgers after 21 days, with the COP technique indicating...”
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Artigo
7
“... 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
9
10
“..., observing the highest values (2.43 mg MDA/kg) in deer burgers prepared with chia at the end of refrigerated...”
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Artigo
11
“... replaced by vegetable oils emulsion with alginate-based hydrogels. The burgers were manufactured according...”
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Tese
12
“...Funding Information: The experimental study was funded by FCT - Fundação para a Ciência...”
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Artigo
13
“... IC50 of 0.31 μg/mL; this extract was then applied in the products. The pork burgers were prepared with...”
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Dissertação
14
“... in 2 concentrations in beef burgers with 3 levels of salt reduction, totaling 6 treatments, in addition to the control...”
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Trabalho de conclusão de curso
15
“... by potassium chloride with the addition of herbs and spices to beef burger, it is a promising solution...”
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Tese
16
“..., ABTS* + Radical, DPPH and FRAP) and antimicrobial. For the burgers was made a 23 factorial design, with...”
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Dissertação
18
“... 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
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