Buscas alternativas:
burgers decreases » stress decreases (Expandir a busca), nucleus decreases (Expandir a busca)
decrease seismic » decrease stigma (Expandir a busca), decrease ageism (Expandir a busca)
decrease burgers » decrease burden (Expandir a busca), decrease further (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)
decrease at » decrease akt (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
at decrease » rate decrease (Expandir a busca), that decrease (Expandir a busca), not decrease (Expandir a busca)
burgers decreases » stress decreases (Expandir a busca), nucleus decreases (Expandir a busca)
decrease seismic » decrease stigma (Expandir a busca), decrease ageism (Expandir a busca)
decrease burgers » decrease burden (Expandir a busca), decrease further (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)
decrease at » decrease akt (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
at decrease » rate decrease (Expandir a busca), that decrease (Expandir a busca), not decrease (Expandir a busca)
1
“... generated during mineral processing. These structures require continuous geotechnical monitoring, including...”
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Artigo
2
Assuntos:
“...Seismic image processing...”
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Capítulo de livro
3
“... product groups. However, there was a significant decrease in the cooking loss and a significant increase...”
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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
6
“... burgers—100% pork backfat, 100% tiger nut oil, 100% chia oil, and 100% linseed oil—were elaborated. The...”
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Artigo
7
9
“... between the petrophysical properties of the carbonates and their seismic response. In order...”
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Dissertação
10
“... a decrease in the intensity of red coloring, and the burgers without the addition of extract were yellower...”
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Dissertação
11
“... or chia or linseed). Concerning the deer burgers and the dry-cured deer sausages, the animal fat was...”
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Tese
12
13
“... through various techniques. Treatments studied were: Beef burgers with 25% (B25) and 50% (B50) of sodium...”
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Tese
14
15
16
17
“... of proximate composition and microbiological. The sensory profile of the burgers was evaluated using the...”
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Dissertação
18
19
“... oxidation and to decrease the loss of meat pigment in raw hamburgers, stored for 14 days under refrigeration...”
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Tese
20