Buscas alternativas:
decrease maturation » decrease migration (Expandir a busca), cheese maturation (Expandir a busca), protease maturation (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 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)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
decrease maturation » decrease migration (Expandir a busca), cheese maturation (Expandir a busca), protease maturation (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 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)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
1
“...) as those comprised of Control burgers for up to 3 h after consumption. Burgers containing 3.75 g fiber...”
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3
“... characteristics of chicken burgers were investigated. The enzyme was added at 5 different concentrations...”
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5
“.... In addition, the burgers were evaluated for their antioxidant activity, lipid oxidation, and color difference...”
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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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7
“... to test the hypothesis of enhancing blood flow to the CL, thereby promoting earlier maturation and...”
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Artigo
8
“... in a female dog before and after treatment with levothyroxine.Case: This case study involved a 7-year-old...”
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9
“... changes in the sensory attributes of the beef burgers at time zero of storage. A tendency to decrease...”
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Artigo
10
“... (VOCs) profile was determined, meanwhile, in burgers the water holding capacity was analysed. For the...”
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Tese
11
“... 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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13
“... a decrease in the intensity of red coloring, and the burgers without the addition of extract were yellower...”
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Dissertação
14
“... and the volatile compounds profile of beef burgers. After obtaining the RSN, it was applied...”
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Trabalho de conclusão de curso
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16
“... research. Description of the sensory profile of low-sodium burgers using the methodology of Quantitative...”
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Tese
17
“...) and develop burgers with fat reduction and addition of dietary fiber. Analyses were performed in flour...”
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Dissertação
20
“...Betamethasone is the drug of choice for antenatal treatment, promoting fetal lung maturation...”
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