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burgers decreases » stress decreases (Expand search), nucleus decreases (Expand search)
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burgers decreases » stress decreases (Expand search), nucleus decreases (Expand search)
decrease burgers » decrease burden (Expand search), decrease further (Expand search)
new processing » flow processing (Expand search), new professions (Expand search), and processing (Expand search)
decrease pro » decrease or (Expand search), decrease food (Expand search), decrease in (Expand search)
pro decrease » to decrease (Expand search), or decrease (Expand search), price decrease (Expand search)
decrease new » decrease need (Expand search), decrease low (Expand search), decreased need (Expand search)
1
“... replacing meat and fat in beef burgers on technological characteristics, sensory acceptance and hunger...”
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“... characteristics of chicken burgers were investigated. The enzyme was added at 5 different concentrations...”
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5
“... a convenient product, such as burgers. Since fish burgers are not yet established in the market, it requires...”
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6
“...The aim of this study was to evaluate a new packaging system in which the paper was covered with...”
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7
“... changes in the sensory attributes of the beef burgers at time zero of storage. A tendency to decrease...”
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8
“... changes in the sensory attributes of the beef burgers at time zero of storage. A tendency to decrease...”
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9
“... administration increases the pro-BDNF/totalBDNF ratio and decreases the tPA levels in animals, suggesting that...”
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10
“... burgers—100% pork backfat, 100% tiger nut oil, 100% chia oil, and 100% linseed oil—were elaborated. The...”
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11
“... e a Tecnologia, I.P., through the NewFood4Thought project---(Exploitation of the bioactive nutrients' potential...”
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12
“... in the present study, dry-cured deer loin showed during the processing a decrease in the colour...”
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Doctoral thesis
13
“... a decrease in the intensity of red coloring, and the burgers without the addition of extract were yellower...”
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Master thesis
14
“... the decrease of salt and increase of umami ingredient, resulting in softer burgers. The addition...”
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Bachelor thesis
15
“... research. Description of the sensory profile of low-sodium burgers using the methodology of Quantitative...”
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Doctoral thesis
16
“... advancing the development of new products, as well as meet this demand, can offer advantages to consumer...”
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Master thesis
17
“...In the last few years, the development of new methods on digital signal processing by one hand, and...”
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