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Showing 1 - 20 results of 31 for search '(( decrease burgers decreases at decrease ) OR ( decrease in decrease culinary processing ))*', query time: 0.80s Refine Results
1
Published 2018
“... characteristics of chicken burgers were investigated. The enzyme was added at 5 different concentrations...”
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Article
6
Published 2023
“... culinary ingredients (8.3%). The mean percentage of consumption in the four food processing groups was...”
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Article
8
Published 2020
“... burgers—100% pork backfat, 100% tiger nut oil, 100% chia oil, and 100% linseed oil—were elaborated. The...”
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Article
10
Published 2014
“... a decrease in the intensity of red coloring, and the burgers without the addition of extract were yellower...”
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Master thesis
11
by Ramella
Published 2023
“... in the present study, dry-cured deer loin showed during the processing a decrease in the colour...”
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Doctoral thesis
13
Published 2016
“... research. Description of the sensory profile of low-sodium burgers using the methodology of Quantitative...”
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Doctoral thesis
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