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burgers decreases » stress decreases (Expandir a busca), nucleus decreases (Expandir a busca)
decrease burgers » decrease burden (Expandir a busca), decrease further (Expandir a busca)
event processing » post processing (Expandir a busca)
decrease brazil » increase brazil (Expandir a busca), disease brazil (Expandir a busca), decreased brain (Expandir a busca)
brazil decrease » brazil increase (Expandir a busca), brazil increases (Expandir a busca), brazil increased (Expandir a busca)
decrease event » decrease when (Expandir a busca), decreased levels (Expandir a busca), decreases levels (Expandir a busca)
decreases to » decreases t (Expandir a busca), decreases mtor (Expandir a busca), decreases the (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)
event processing » post processing (Expandir a busca)
decrease brazil » increase brazil (Expandir a busca), disease brazil (Expandir a busca), decreased brain (Expandir a busca)
brazil decrease » brazil increase (Expandir a busca), brazil increases (Expandir a busca), brazil increased (Expandir a busca)
decrease event » decrease when (Expandir a busca), decreased levels (Expandir a busca), decreases levels (Expandir a busca)
decreases to » decreases t (Expandir a busca), decreases mtor (Expandir a busca), decreases the (Expandir a busca)
1
“... replacing meat and fat in beef burgers on technological characteristics, sensory acceptance and hunger...”
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Artigo
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3
“...Abstract The consumption of fish in Brazil is below the world average. In order to change this...”
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Artigo
4
“... characteristics of chicken burgers were investigated. The enzyme was added at 5 different concentrations...”
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Artigo
5
“.... In addition, the burgers were evaluated for their antioxidant activity, lipid oxidation, and color difference...”
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Artigo
6
“... real. O monitoramento automático de ocorrências de eventos sísmicos é realizado através do software...”
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Dissertação
7
“... changes in the sensory attributes of the beef burgers at time zero of storage. A tendency to decrease...”
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Artigo
8
“..., os corredores de ZMV com eventos clínicos nos pacientes com CCC.Para o objetivo 1, vinte pacientes realizaram...”
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Microbial contamination of luncheon meat sliced and packaged at supermarkets in Porto Alegre, Brazil
“... consumed without a cooking step. Luncheon meat, a RTE food widely consumed in Brazil, is traditionally...”Acessar documento
Artigo
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12
“... burgers—100% pork backfat, 100% tiger nut oil, 100% chia oil, and 100% linseed oil—were elaborated. The...”
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Artigo
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“... in the present study, dry-cured deer loin showed during the processing a decrease in the colour...”
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Tese
15
“... a decrease in the intensity of red coloring, and the burgers without the addition of extract were yellower...”
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Dissertação
16
“... 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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18
“...) and develop burgers with fat reduction and addition of dietary fiber. Analyses were performed in flour...”
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Dissertação