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 rapidly » disease rapidly (Expandir a busca), decrease lipid (Expandir a busca)
rapidly decrease » rapid decrease (Expandir a busca), rapid increase (Expandir a busca), taping decrease (Expandir a busca)
decrease drives » decrease liver (Expandir a busca)
drives patterns » driving patterns (Expandir a busca), process patterns (Expandir a busca), reveals patterns (Expandir a busca)
decrease at » decrease akt (Expandir a busca), decrease and (Expandir a busca), decrease in (Expandir a busca)
at decrease » rate decrease (Expandir a busca), that decrease (Expandir a busca), and 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 rapidly » disease rapidly (Expandir a busca), decrease lipid (Expandir a busca)
rapidly decrease » rapid decrease (Expandir a busca), rapid increase (Expandir a busca), taping decrease (Expandir a busca)
decrease drives » decrease liver (Expandir a busca)
drives patterns » driving patterns (Expandir a busca), process patterns (Expandir a busca), reveals patterns (Expandir a busca)
decrease at » decrease akt (Expandir a busca), decrease and (Expandir a busca), decrease in (Expandir a busca)
at decrease » rate decrease (Expandir a busca), that decrease (Expandir a busca), and decrease (Expandir a busca)
1
“... characteristics of chicken burgers were investigated. The enzyme was added at 5 different concentrations...”
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Artigo
2
“... changes in the sensory attributes of the beef burgers at time zero of storage. A tendency to decrease...”
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Artigo
3
“... burgers—100% pork backfat, 100% tiger nut oil, 100% chia oil, and 100% linseed oil—were elaborated. The...”
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Artigo
4
5
“... a decrease in the intensity of red coloring, and the burgers without the addition of extract were yellower...”
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Dissertação
6
“... (VOCs) profile was determined, meanwhile, in burgers the water holding capacity was analysed. For the...”
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Tese
7
“... research. Description of the sensory profile of low-sodium burgers using the methodology of Quantitative...”
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Tese
8
9
10
“... of proximate composition and microbiological. The sensory profile of the burgers was evaluated using the...”
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Dissertação
11
12
“... was determined. Still, after these tests, the incorporation of the dry formulation in beef burgers was...”
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Tese
13
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15