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 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 milk » decrease il (Expandir a busca), decrease risk (Expandir a busca), decrease in (Expandir a busca)
decreases not » decreases post (Expandir a busca), decreases of (Expandir a busca), decreases low (Expandir a busca)
not decrease » to decrease (Expandir a busca), not increase (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 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 milk » decrease il (Expandir a busca), decrease risk (Expandir a busca), decrease in (Expandir a busca)
decreases not » decreases post (Expandir a busca), decreases of (Expandir a busca), decreases low (Expandir a busca)
not decrease » to decrease (Expandir a busca), not increase (Expandir a busca), and decrease (Expandir a busca)
1
“... products have been increased, the transglutaminase treatment did not effect sensory parameters of burgers...”
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Artigo
2
“... a convenient product, such as burgers. Since fish burgers are not yet established in the market, it requires...”
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Artigo
3
“.... In addition, the burgers were evaluated for their antioxidant activity, lipid oxidation, and color difference...”
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Artigo
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5
“... changes in the sensory attributes of the beef burgers at time zero of storage. A tendency to decrease...”
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Artigo
6
“... changes in the sensory attributes of the beef burgers at time zero of storage. A tendency to decrease...”
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Artigo
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“... texture parameters of deer burgers were not affected. Fatty acid profile was significantly improved with...”
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Artigo
18
“... in the present study, dry-cured deer loin showed during the processing a decrease in the colour...”
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Tese
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“... a decrease in the intensity of red coloring, and the burgers without the addition of extract were yellower...”
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Dissertação