Buscas alternativas:
ration processing » radiation processing (Expandir a busca), emotion processing (Expandir a busca), grain processing (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 ration » decreased ratio (Expandir a busca), decrease migration (Expandir a busca), decrease predation (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)
ration processing » radiation processing (Expandir a busca), emotion processing (Expandir a busca), grain processing (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 ration » decreased ratio (Expandir a busca), decrease migration (Expandir a busca), decrease predation (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)
1
“...) as those comprised of Control burgers for up to 3 h after consumption. Burgers containing 3.75 g fiber...”
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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
5
“... determined the end of the shelf life of the fish burgers after 21 days, with the COP technique indicating...”
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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
10
“... assessed after 45 days of processing. To elaborate the dry-cured deer cecina, meat pieces were brined with...”
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Tese
11
“...) and develop burgers with fat reduction and addition of dietary fiber. Analyses were performed in flour...”
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Dissertação
12
“... burgers—100% pork backfat, 100% tiger nut oil, 100% chia oil, and 100% linseed oil—were elaborated. The...”
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Artigo
14
“... a decrease in the intensity of red coloring, and the burgers without the addition of extract were yellower...”
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Dissertação
15
“... and the volatile compounds profile of beef burgers. After obtaining the RSN, it was applied...”
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Trabalho de conclusão de curso
16
“... research. Description of the sensory profile of low-sodium burgers using the methodology of Quantitative...”
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Tese
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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20