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)
after processor » after processing (Expandir a busca), paiter processos (Expandir a busca), bater processos (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease the (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (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)
burgers decreases » stress decreases (Expandir a busca), nucleus decreases (Expandir a busca)
decrease burgers » decrease burden (Expandir a busca), decrease further (Expandir a busca)
after processor » after processing (Expandir a busca), paiter processos (Expandir a busca), bater processos (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease the (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (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
“... replacing meat and fat in beef burgers on technological characteristics, sensory acceptance and hunger...”
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Artigo
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3
“... (0.2%, 0.4%, 0.6%, 0.8% and 1%) and the other treatments applied in burger production were followed. After the product was...”
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Artigo
4
5
“... of grass carp burgers, by means of the survival analysis and cut-off point. A trained sensory panel and...”
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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
“... oily extract on the sensory characteristics and color stability of frozen beef burgers. The crude...”
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Artigo
8
“... oily extract on the sensory characteristics and color stability of frozen beef burgers. The crude...”
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Artigo
9
10
“..., healing process and soft tissue condition after the processor activation. Methods: 125 patients implanted...”
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Artigo
11
Assuntos:
“...Chemistry, Physical and theoretical...”
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Trabalho de conclusão de curso
12
“... or chia or linseed). Concerning the deer burgers and the dry-cured deer sausages, the animal fat was...”
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Tese
13
“...) and develop burgers with fat reduction and addition of dietary fiber. Analyses were performed in flour...”
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Dissertação
14
“... burgers—100% pork backfat, 100% tiger nut oil, 100% chia oil, and 100% linseed oil—were elaborated. The...”
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Artigo
15
16
“... a decrease in the intensity of red coloring, and the burgers without the addition of extract were yellower...”
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Dissertação
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18
“... (em inglês, Dynamic Voltage and Frequency Scaling). A metodologia online proposta visa realizar...”
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Dissertação
19
“... and the volatile compounds profile of beef burgers. After obtaining the RSN, it was applied...”
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Trabalho de conclusão de curso
20
“... through various techniques. Treatments studied were: Beef burgers with 25% (B25) and 50% (B50) of sodium...”
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Tese