Buscas alternativas:
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 cutting » decrease during (Expandir a busca), decreased running (Expandir a busca), decrease lodging (Expandir a busca)
cutting object » cutting objects (Expandir a busca), counting objects (Expandir a busca), catching object (Expandir a busca)
decrease not » decrease of (Expandir a busca), decrease akt (Expandir a busca), decrease at (Expandir a busca)
not decrease » to decrease (Expandir a busca), not increase (Expandir a busca), and 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)
decrease cutting » decrease during (Expandir a busca), decreased running (Expandir a busca), decrease lodging (Expandir a busca)
cutting object » cutting objects (Expandir a busca), counting objects (Expandir a busca), catching object (Expandir a busca)
decrease not » decrease of (Expandir a busca), decrease akt (Expandir a busca), decrease at (Expandir a busca)
not decrease » to decrease (Expandir a busca), not increase (Expandir a busca), and decrease (Expandir a busca)
1
“... replacing meat and fat in beef burgers on technological characteristics, sensory acceptance and hunger...”
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Artigo
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3
“... products have been increased, the transglutaminase treatment did not effect sensory parameters of burgers...”
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Artigo
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5
“... a convenient product, such as burgers. Since fish burgers are not yet established in the market, it requires...”
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Artigo
6
“.... In addition, the burgers were evaluated for their antioxidant activity, lipid oxidation, and color difference...”
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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
“... texture parameters of deer burgers were not affected. Fatty acid profile was significantly improved with...”
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Artigo
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11
“... (VOCs) profile was determined, meanwhile, in burgers the water holding capacity was analysed. For the...”
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Tese
12
“... a decrease in the intensity of red coloring, and the burgers without the addition of extract were yellower...”
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Dissertação
13
“.... The color of raw burgers was not affected by the formulations, whereas cooked burgers did not change...”
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Trabalho de conclusão de curso
14
“... 10 000 to 20 000 seed m2 a decrease in phytomass production was observed. Root biomass in the first year...”
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Artigo de conferência
15
“... time of storage on low-sodium beef burgers did not influence attributes as: moisture, crude protein...”
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Tese
16
“... the required by brasilian law. The sensorial analysis showed the burgers note 5, score "liked...”
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Dissertação
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20
“... 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