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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 lost » decreases post (Expand search), decrease costs (Expand search), decrease low (Expand search)
decreases at » decreases gait (Expand search), decreases and (Expand search), decreases ptp (Expand search)
lost objects » lost object (Expand search), cost objects (Expand search), iot objects (Expand search)
at decrease » rate decrease (Expand search), that decrease (Expand search), and decrease (Expand search)
decrease to » decreased to (Expand search), decrease toc (Expand search), decrease the (Expand search)
burgers decreases » stress decreases (Expand search), nucleus decreases (Expand search)
decrease burgers » decrease burden (Expand search), decrease further (Expand search)
decrease lost » decreases post (Expand search), decrease costs (Expand search), decrease low (Expand search)
decreases at » decreases gait (Expand search), decreases and (Expand search), decreases ptp (Expand search)
lost objects » lost object (Expand search), cost objects (Expand search), iot objects (Expand search)
at decrease » rate decrease (Expand search), that decrease (Expand search), and decrease (Expand search)
decrease to » decreased to (Expand search), decrease toc (Expand search), decrease the (Expand search)
1
“... other lost objects on the seafloor. The study evaluates different sonar systems and other underwater...”
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Master thesis
2
“... characteristics of chicken burgers were investigated. The enzyme was added at 5 different concentrations...”
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Article
3
“... tantalizing spatio-temporal complexity. To investigate the tactile representation of freely-explored objects...”
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Conference object
4
“... changes in the sensory attributes of the beef burgers at time zero of storage. A tendency to decrease...”
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Article
5
“... burgers—100% pork backfat, 100% tiger nut oil, 100% chia oil, and 100% linseed oil—were elaborated. The...”
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Article
6
7
“... a decrease in the intensity of red coloring, and the burgers without the addition of extract were yellower...”
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Master thesis
8
9
“... (VOCs) profile was determined, meanwhile, in burgers the water holding capacity was analysed. For the...”
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Doctoral thesis
10
“... research. Description of the sensory profile of low-sodium burgers using the methodology of Quantitative...”
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Doctoral thesis
11
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13
14
“... of proximate composition and microbiological. The sensory profile of the burgers was evaluated using the...”
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Master thesis
15
16
17
“... was determined. Still, after these tests, the incorporation of the dry formulation in beef burgers was...”
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Doctoral thesis
18
19