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 blood » decreases blood (Expandir a busca), decreased blood (Expandir a busca), increase blood (Expandir a busca)
blood decrease » blood degree (Expandir a busca), blood disease (Expandir a busca), loss decrease (Expandir a busca)
decrease milk » decrease il (Expandir a busca), decrease risk (Expandir a busca), decrease in (Expandir a busca)
decreases at » decreases gait (Expandir a busca), decreases and (Expandir a busca), decreases ptp (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 blood » decreases blood (Expandir a busca), decreased blood (Expandir a busca), increase blood (Expandir a busca)
blood decrease » blood degree (Expandir a busca), blood disease (Expandir a busca), loss decrease (Expandir a busca)
decrease milk » decrease il (Expandir a busca), decrease risk (Expandir a busca), decrease in (Expandir a busca)
decreases at » decreases gait (Expandir a busca), decreases and (Expandir a busca), decreases ptp (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
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6
“... a decrease in the intensity of red coloring, and the burgers without the addition of extract were yellower...”
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Dissertação
7
“... in the present study, dry-cured deer loin showed during the processing a decrease in the colour...”
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Tese
8
9
“... research. Description of the sensory profile of low-sodium burgers using the methodology of Quantitative...”
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Tese
10
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12
“... is devalued by the population due to the large presence of pimples in the muscle. The processing of this fish...”
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Dissertação
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15
“... was determined. Still, after these tests, the incorporation of the dry formulation in beef burgers was...”
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Tese
16
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