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)
ultra processing » poultry processing (Expandir a busca), data processing (Expandir a busca), ultra processed (Expandir a busca)
decrease ultra » lecitase ultra (Expandir a busca)
decrease life » decrease liver (Expandir a busca), increase life (Expandir a busca), decreases liver (Expandir a busca)
life decrease » life decreases (Expandir a busca), life decreased (Expandir a busca), life increase (Expandir a busca)
decrease akt » decrease at (Expandir a busca), decrease and (Expandir a busca), decrease after (Expandir a busca)
akt decrease » and decrease (Expandir a busca), not decrease (Expandir a busca), any 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)
ultra processing » poultry processing (Expandir a busca), data processing (Expandir a busca), ultra processed (Expandir a busca)
decrease ultra » lecitase ultra (Expandir a busca)
decrease life » decrease liver (Expandir a busca), increase life (Expandir a busca), decreases liver (Expandir a busca)
life decrease » life decreases (Expandir a busca), life decreased (Expandir a busca), life increase (Expandir a busca)
decrease akt » decrease at (Expandir a busca), decrease and (Expandir a busca), decrease after (Expandir a busca)
akt decrease » and decrease (Expandir a busca), not decrease (Expandir a busca), any decrease (Expandir a busca)
1
“... determined the end of the shelf life of the fish burgers after 21 days, with the COP technique indicating...”
Acessar documento
Acessar documento
Artigo
2
3
“... in the present study, dry-cured deer loin showed during the processing a decrease in the colour...”
Acessar documento
Acessar documento
Tese
4
“... a decrease in the intensity of red coloring, and the burgers without the addition of extract were yellower...”
Acessar documento
Acessar documento
Dissertação
5
“... feasibility to control lipid oxidation in beef burgers during its shelf life, improving the sensory quality....”
Acessar documento
Acessar documento
Tese
6
“...) and develop burgers with fat reduction and addition of dietary fiber. Analyses were performed in flour...”
Acessar documento
Acessar documento
Dissertação
7
8
9
10