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