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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)
decrease with » decreases with (Expand search), increase with (Expand search), decrease in (Expand search)
with decrease » with decreased (Expand search), with deceased (Expand search), with increase (Expand search)
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1
“... reduction in caloric value. Burgers with up to 3.75 g fiber/80 g portion showed the same...”
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Article
2
3
“... characteristics of chicken burgers were investigated. The enzyme was added at 5 different concentrations...”
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Article
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5
“... determined the end of the shelf life of the fish burgers after 21 days, with the COP technique indicating...”
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Article
6
“...The aim of this study was to evaluate a new packaging system in which the paper was covered with...”
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Article
7
“... changes in the sensory attributes of the beef burgers at time zero of storage. A tendency to decrease...”
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Article
8
“... changes in the sensory attributes of the beef burgers at time zero of storage. A tendency to decrease...”
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Article
9
10
“... texture parameters of deer burgers were not affected. Fatty acid profile was significantly improved with...”
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Article
11
12
“... replaced by vegetable oils emulsion with alginate-based hydrogels. The burgers were manufactured according...”
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Doctoral thesis
13
“... IC50 of 0.31 μg/mL; this extract was then applied in the products. The pork burgers were prepared with...”
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Master thesis
14
15
“... in 2 concentrations in beef burgers with 3 levels of salt reduction, totaling 6 treatments, in addition to the control...”
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Bachelor thesis
16
“... in animals exposed to novel objects: CamKII phosphorylation decreased from WK to SWS in the hippocampal cell...”
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Article
17
“... (produced by extrusion) applied to beef burgers with low sodium content stored at -18 ° C for 120 days...”
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Doctoral thesis
18
19
“...) and develop burgers with fat reduction and addition of dietary fiber. Analyses were performed in flour...”
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Master thesis
20