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 lost » decreases post (Expandir a busca), decrease costs (Expandir a busca), decrease low (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)
decrease lost » decreases post (Expandir a busca), decrease costs (Expandir a busca), decrease low (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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“... indiscriminately, contributing to the degradation of marine habitats and a decrease in biodiversity. Moreover, they...”
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Dissertação
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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
6
“... of grass carp burgers, by means of the survival analysis and cut-off point. A trained sensory panel and...”
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Artigo
7
“.... In addition, the burgers were evaluated for their antioxidant activity, lipid oxidation, and color difference...”
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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
“... oily extract on the sensory characteristics and color stability of frozen beef burgers. The crude...”
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Artigo
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“...Several factors that can lead to a loss or decrease of an individual’s motor and/or coordination...”
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15
“... the removal of dyes by biosorption and the decrease of its toxicity....”
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Artigo de conferência
16
“... lead to a decrease in stomatal conductance and considerable water losses. The stripping stress is not...”
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Artigo
17
“... 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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“... also decreases and more water is drained from the reactor pool. For smaller siphon breaker intake areas...”
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Artigo de conferência
20
“... be secreted and (2) lactotroph lost at the anterior pituitary might occur due to exposure to this neurotoxic...”
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Dissertação