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decrease overtime » decrease overall (Expand search)
burgers decreases » stress decreases (Expand search), nucleus decreases (Expand search)
overtime process » colective process (Expand search), time process (Expand search), average process (Expand search)
decrease burgers » decrease burden (Expand search), decrease further (Expand search)
decreases and » decreases in (Expand search), decreases _ (Expand search)
and decrease » and decreases (Expand search), and decreased (Expand search), and increase (Expand search)
decrease at » decrease akt (Expand search), decrease and (Expand search), decrease in (Expand search)
at decrease » rate decrease (Expand search), that decrease (Expand search), not decrease (Expand search)
1
“... replacing meat and fat in beef burgers on technological characteristics, sensory acceptance and hunger...”
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Article
2
3
4
“... product groups. However, there was a significant decrease in the cooking loss and a significant increase...”
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Article
5
“... of grass carp burgers, by means of the survival analysis and cut-off point. A trained sensory panel and...”
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Article
6
“.... In addition, the burgers were evaluated for their antioxidant activity, lipid oxidation, and color difference...”
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Article
7
“... oily extract on the sensory characteristics and color stability of frozen beef burgers. The crude...”
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Article
8
“... oily extract on the sensory characteristics and color stability of frozen beef burgers. The crude...”
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Article
9
“... as a process that has to be understood over time. The decreases in OSP, AC and CC, and the increases in ILO may...”
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Article
10
11
12
“... burgers—100% pork backfat, 100% tiger nut oil, 100% chia oil, and 100% linseed oil—were elaborated. The...”
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Article
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14
“... or chia or linseed). Concerning the deer burgers and the dry-cured deer sausages, the animal fat was...”
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Doctoral thesis
15
“... a decrease in the intensity of red coloring, and the burgers without the addition of extract were yellower...”
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Master thesis
16
“...-isothiocyanate (ANIT) on liver histology and at the mitochondrial bioenergetic level. Since, ANIT has been used...”
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Article
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18
“... the decrease of salt and increase of umami ingredient, resulting in softer burgers. The addition...”
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Bachelor thesis
19
“... through various techniques. Treatments studied were: Beef burgers with 25% (B25) and 50% (B50) of sodium...”
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Doctoral thesis
20
“...) and develop burgers with fat reduction and addition of dietary fiber. Analyses were performed in flour...”
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Master thesis