Buscas alternativas:
burgers decreases » stress decreases (Expandir a busca), nucleus decreases (Expandir a busca)
decrease burgers » decrease burden (Expandir a busca), decrease further (Expandir a busca)
decreases during » decrease during (Expandir a busca), increases during (Expandir a busca), decreases lung (Expandir a busca)
during decrease » during increased (Expandir a busca), during depressed (Expandir a busca), during disease (Expandir a busca)
decrease stream » decreases stress (Expandir a busca), decrease treg (Expandir a busca), decrease striatal (Expandir a busca)
decrease or » decrease of (Expandir a busca), decrease on (Expandir a busca), decrease pro (Expandir a busca)
or decrease » of decrease (Expandir a busca), not decrease (Expandir a busca), to decrease (Expandir a busca)
burgers decreases » stress decreases (Expandir a busca), nucleus decreases (Expandir a busca)
decrease burgers » decrease burden (Expandir a busca), decrease further (Expandir a busca)
decreases during » decrease during (Expandir a busca), increases during (Expandir a busca), decreases lung (Expandir a busca)
during decrease » during increased (Expandir a busca), during depressed (Expandir a busca), during disease (Expandir a busca)
decrease stream » decreases stress (Expandir a busca), decrease treg (Expandir a busca), decrease striatal (Expandir a busca)
decrease or » decrease of (Expandir a busca), decrease on (Expandir a busca), decrease pro (Expandir a busca)
or decrease » of decrease (Expandir a busca), not decrease (Expandir a busca), to decrease (Expandir a busca)
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“... consumers evaluated the burgers during a refrigerated storage of 30 days. Simultaneously, the pH and the...”
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Artigo
3
“... samples showed an increase in the value of malonaldehyde during storage (P<0.003) and a decrease...”
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Artigo
4
“... changes in the sensory attributes of the beef burgers at time zero of storage. A tendency to decrease...”
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Artigo
5
“... changes in the sensory attributes of the beef burgers at time zero of storage. A tendency to decrease...”
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Artigo
6
“... burgers—100% pork backfat, 100% tiger nut oil, 100% chia oil, and 100% linseed oil—were elaborated. The...”
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Artigo
7
“... composition of the different burgers developed. All the treatments showed a reduction in pH during storage...”
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Dissertação
8
“... in the present study, dry-cured deer loin showed during the processing a decrease in the colour...”
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Tese
9
“... showed higher color protection on burgers during the storage period. Texture showed stable on all days...”
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Tese
10
“... the decrease of salt and increase of umami ingredient, resulting in softer burgers. The addition...”
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Trabalho de conclusão de curso
12
“... were selected from the 20 subsamples collected per stream (40 streams sampled), and were compared...”
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Artigo
13
“... efficient solution to build stream processing applications. These applications often run for long time...”
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Dissertação
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“... of chromatin and its transcriptional activity such as DNA methylation and histone post-translational processing...”
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Artigo
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“... is devalued by the population due to the large presence of pimples in the muscle. The processing of this fish...”
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Dissertação