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culinary processes » culinary processing (Expand search), culinary practices (Expand search), inar processes (Expand search)
burgers decreases » stress decreases (Expand search), nucleus decreases (Expand search)
decrease culinary » decrease urinary (Expand search), decrease pulmonary (Expand search), decreases pulmonary (Expand search)
decrease burgers » decrease burden (Expand search), decrease further (Expand search)
decreases at » decreases gait (Expand search), decreases and (Expand search), decreases ptp (Expand search)
at decrease » rate decrease (Expand search), that decrease (Expand search), and decrease (Expand search)
in decrease » in decreased (Expand search), on decrease (Expand search), pain decrease (Expand search)
culinary processes » culinary processing (Expand search), culinary practices (Expand search), inar processes (Expand search)
burgers decreases » stress decreases (Expand search), nucleus decreases (Expand search)
decrease culinary » decrease urinary (Expand search), decrease pulmonary (Expand search), decreases pulmonary (Expand search)
decrease burgers » decrease burden (Expand search), decrease further (Expand search)
decreases at » decreases gait (Expand search), decreases and (Expand search), decreases ptp (Expand search)
at decrease » rate decrease (Expand search), that decrease (Expand search), and decrease (Expand search)
in decrease » in decreased (Expand search), on decrease (Expand search), pain decrease (Expand search)
1
“... characteristics of chicken burgers were investigated. The enzyme was added at 5 different concentrations...”
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Article
2
“... changes in the sensory attributes of the beef burgers at time zero of storage. A tendency to decrease...”
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Article
3
“... burgers—100% pork backfat, 100% tiger nut oil, 100% chia oil, and 100% linseed oil—were elaborated. The...”
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Article
4
5
“... showed the lowest antioxidant activity after applying the different culinary processes. Microwave...”
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Article
6
“... a decrease in the intensity of red coloring, and the burgers without the addition of extract were yellower...”
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Master thesis
7
“... (VOCs) profile was determined, meanwhile, in burgers the water holding capacity was analysed. For the...”
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Doctoral thesis
8
“... research. Description of the sensory profile of low-sodium burgers using the methodology of Quantitative...”
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Doctoral thesis
9
10
11
“... of proximate composition and microbiological. The sensory profile of the burgers was evaluated using the...”
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Master thesis
12
13
14
“... was determined. Still, after these tests, the incorporation of the dry formulation in beef burgers was...”
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Doctoral thesis
15
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17
18