Buscas alternativas:
design processing » design process (Expandir a busca), design processes (Expandir a busca), design processo (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 design » decrease adhesion (Expandir a busca), disease design (Expandir a busca), decrease asian (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
after decrease » faster decrease (Expandir a busca), after deceased (Expandir a busca), litter decrease (Expandir a busca)
decrease of » decrease in (Expandir a busca)
of decrease » or decrease (Expandir a busca), not decrease (Expandir a busca), to decrease (Expandir a busca)
design processing » design process (Expandir a busca), design processes (Expandir a busca), design processo (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 design » decrease adhesion (Expandir a busca), disease design (Expandir a busca), decrease asian (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
after decrease » faster decrease (Expandir a busca), after deceased (Expandir a busca), litter decrease (Expandir a busca)
decrease of » decrease in (Expandir a busca)
of decrease » or decrease (Expandir a busca), not decrease (Expandir a busca), to decrease (Expandir a busca)
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“...) as those comprised of Control burgers for up to 3 h after consumption. Burgers containing 3.75 g fiber...”
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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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“... determined the end of the shelf life of the fish burgers after 21 days, with the COP technique indicating...”
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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
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
“... homogenization based on a 24 level factorial design. Results show that processing parameters such...”
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Artigo
10
“... design system bottleneck: the analog/RF interfaces. Specially after the 2000s, it is evident that there...”
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Tese
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“... was a decrease in density after the pre-cleaning process, which was probably due to the removal...”
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Artigo
17
“... design. The samples, after stabilization, were analyzed by differential scanning calorimetry (DSC...”
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Artigo
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“... para a transformação, uma de origem espanhola, mais propriamente da região da Galiza e designada por “Puga do Bolo...”
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