Search alternatives:
burgers decreases » stress decreases (Expand search), nucleus decreases (Expand search)
decrease burgers » decrease burden (Expand search), decrease further (Expand search)
decrease faster » decrease after (Expand search), decrease further (Expand search), decreased after (Expand search)
faster decrease » rate decrease (Expand search)
new processing » flow processing (Expand search), new professions (Expand search), and processing (Expand search)
decreases low » decreases flow (Expand search), decreases of (Expand search), decreases l (Expand search)
low decrease » flow decrease (Expand search), loss decrease (Expand search), to decrease (Expand search)
decrease new » decrease need (Expand search), decrease low (Expand search), decreased need (Expand search)
burgers decreases » stress decreases (Expand search), nucleus decreases (Expand search)
decrease burgers » decrease burden (Expand search), decrease further (Expand search)
decrease faster » decrease after (Expand search), decrease further (Expand search), decreased after (Expand search)
faster decrease » rate decrease (Expand search)
new processing » flow processing (Expand search), new professions (Expand search), and processing (Expand search)
decreases low » decreases flow (Expand search), decreases of (Expand search), decreases l (Expand search)
low decrease » flow decrease (Expand search), loss decrease (Expand search), to decrease (Expand search)
decrease new » decrease need (Expand search), decrease low (Expand search), decreased need (Expand search)
1
“... replacing meat and fat in beef burgers on technological characteristics, sensory acceptance and hunger...”
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Article
2
“...The aim of this study was to evaluate a new packaging system in which the paper was covered with...”
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Article
3
“... a convenient product, such as burgers. Since fish burgers are not yet established in the market, it requires...”
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Article
4
“... processes. The concept consists on using fast manufacturing technologies to develop tools to process other...”
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5
6
“... changes in the sensory attributes of the beef burgers at time zero of storage. A tendency to decrease...”
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7
“... changes in the sensory attributes of the beef burgers at time zero of storage. A tendency to decrease...”
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8
9
Subjects:
“...[en] FAST ALGORITHM...”
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Doctoral thesis
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“...© 2020 by the authors.Deer meat is characterized by low fat and cholesterol contents and high...”
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Article
17
“... research. Description of the sensory profile of low-sodium burgers using the methodology of Quantitative...”
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Doctoral thesis
18
“... in the present study, dry-cured deer loin showed during the processing a decrease in the colour...”
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Doctoral thesis
19
“... the decrease of salt and increase of umami ingredient, resulting in softer burgers. The addition...”
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Bachelor thesis
20
“... a decrease in the intensity of red coloring, and the burgers without the addition of extract were yellower...”
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Master thesis