Search alternatives:
burgers decreases » stress decreases (Expand search), nucleus decreases (Expand search)
decrease burgers » decrease burden (Expand search), decrease further (Expand search)
decreases during » decrease during (Expand search), increases during (Expand search), decreases lung (Expand search)
during decrease » during increased (Expand search), during depressed (Expand search), during disease (Expand search)
poir processing » power processing (Expand search), stir processing (Expand search), air processing (Expand search)
decrease poir » decrease or (Expand search), decreased point (Expand search), decrease their (Expand search)
decrease of » decrease in (Expand search)
of decrease » or decrease (Expand search), not decrease (Expand search), to decrease (Expand search)
burgers decreases » stress decreases (Expand search), nucleus decreases (Expand search)
decrease burgers » decrease burden (Expand search), decrease further (Expand search)
decreases during » decrease during (Expand search), increases during (Expand search), decreases lung (Expand search)
during decrease » during increased (Expand search), during depressed (Expand search), during disease (Expand search)
poir processing » power processing (Expand search), stir processing (Expand search), air processing (Expand search)
decrease poir » decrease or (Expand search), decreased point (Expand search), decrease their (Expand search)
decrease of » decrease in (Expand search)
of decrease » or decrease (Expand search), not decrease (Expand search), to decrease (Expand search)
1
“... consumers evaluated the burgers during a refrigerated storage of 30 days. Simultaneously, the pH and the...”
Access document
Access document
Article
2
“... samples showed an increase in the value of malonaldehyde during storage (P<0.003) and a decrease...”
Access document
Access document
Article
3
“... changes in the sensory attributes of the beef burgers at time zero of storage. A tendency to decrease...”
Access document
Access document
Article
4
“... changes in the sensory attributes of the beef burgers at time zero of storage. A tendency to decrease...”
Access document
Access document
Article
5
“... burgers—100% pork backfat, 100% tiger nut oil, 100% chia oil, and 100% linseed oil—were elaborated. The...”
Access document
Access document
Article
6
“... composition of the different burgers developed. All the treatments showed a reduction in pH during storage...”
Access document
Access document
Master thesis
7
“... in the present study, dry-cured deer loin showed during the processing a decrease in the colour...”
Access document
Access document
Doctoral thesis
8
“... showed higher color protection on burgers during the storage period. Texture showed stable on all days...”
Access document
Access document
Doctoral thesis
9
“... the decrease of salt and increase of umami ingredient, resulting in softer burgers. The addition...”
Access document
Access document
Bachelor thesis
10
11
12
“... is devalued by the population due to the large presence of pimples in the muscle. The processing of this fish...”
Access document
Access document
Master thesis
13
14
15
16
17