Buscas alternativas:
intimate processing » automated processing (Expandir a busca), multirate processing (Expandir a busca), image processing (Expandir a busca)
decrease intimate » decrease income (Expandir a busca), case intimate (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 during » increase during (Expandir a busca), increases during (Expandir a busca), increased during (Expandir a busca)
during decrease » during increased (Expandir a busca), during depressed (Expandir a busca), during disease (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)
intimate processing » automated processing (Expandir a busca), multirate processing (Expandir a busca), image processing (Expandir a busca)
decrease intimate » decrease income (Expandir a busca), case intimate (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 during » increase during (Expandir a busca), increases during (Expandir a busca), increased during (Expandir a busca)
during decrease » during increased (Expandir a busca), during depressed (Expandir a busca), during disease (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)
1
“... consumers evaluated the burgers during a refrigerated storage of 30 days. Simultaneously, the pH and the...”
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Artigo
2
“... samples showed an increase in the value of malonaldehyde during storage (P<0.003) and a decrease...”
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Artigo
3
“... oily extract on the sensory characteristics and color stability of frozen beef burgers. The crude...”
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Artigo
4
“... oily extract on the sensory characteristics and color stability of frozen beef burgers. The crude...”
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Artigo
5
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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
7
“... a decrease in the intensity of red coloring, and the burgers without the addition of extract were yellower...”
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Dissertação
8
“... in the present study, dry-cured deer loin showed during the processing a decrease in the colour...”
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Tese
9
“... in 25% and 50% did not affect the quality of the burgers during the storage time, as well as, their physical...”
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Tese
10
“... the decrease of salt and increase of umami ingredient, resulting in softer burgers. The addition...”
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Trabalho de conclusão de curso
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“... of proximate composition and microbiological. The sensory profile of the burgers was evaluated using the...”
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Dissertação
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“... in processing imaging exams to evaluate the proximity relationship between the lower third molar and the...”
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Trabalho de conclusão de curso
18
“... knots and scions. The umbilical cord presented an artery with an intimate and muscular layer of usual...”
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Tese
19