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)
decrease walking » increase walking (Expandir a busca), decrease during (Expandir a busca), decrease lodging (Expandir a busca)
walking patterns » working patterns (Expandir a busca), marking patterns (Expandir a busca), calling patterns (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (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 walking » increase walking (Expandir a busca), decrease during (Expandir a busca), decrease lodging (Expandir a busca)
walking patterns » working patterns (Expandir a busca), marking patterns (Expandir a busca), calling patterns (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
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“... replacing meat and fat in beef burgers on technological characteristics, sensory acceptance and hunger...”
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Artigo
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“... product groups. However, there was a significant decrease in the cooking loss and a significant increase...”
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Artigo
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“... of grass carp burgers, by means of the survival analysis and cut-off point. A trained sensory panel and...”
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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
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“... oily extract on the sensory characteristics and color stability of frozen beef burgers. The crude...”
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Artigo
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“... oily extract on the sensory characteristics and color stability of frozen beef burgers. The crude...”
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Artigo
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“... 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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“... or chia or linseed). Concerning the deer burgers and the dry-cured deer sausages, the animal fat was...”
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Tese
15
“... 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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Polimerização de eteno em altas pressões e temperaturas utilizando catalisadores níquel-alfa-diimina
“... chain-walking. Os valores de ramificações nos PE foram maiores que 105 e menores que 277 ramificações...”Acessar documento
Dissertação
17
“... decrease in mobility is a factor that influences both their quality of life and their dependence of others...”
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18
“... the decrease of salt and increase of umami ingredient, resulting in softer burgers. The addition...”
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Trabalho de conclusão de curso
19
“... through various techniques. Treatments studied were: Beef burgers with 25% (B25) and 50% (B50) of sodium...”
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Tese
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“...) and develop burgers with fat reduction and addition of dietary fiber. Analyses were performed in flour...”
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Dissertação