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)
new processing » flow processing (Expandir a busca), new professions (Expandir a busca), and processing (Expandir a busca)
decreases of » decreases in (Expandir a busca), decreases _ (Expandir a busca), decreases c (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
decrease new » decrease need (Expandir a busca), decrease low (Expandir a busca), decreased need (Expandir a busca)
of decrease » or 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)
new processing » flow processing (Expandir a busca), new professions (Expandir a busca), and processing (Expandir a busca)
decreases of » decreases in (Expandir a busca), decreases _ (Expandir a busca), decreases c (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
decrease new » decrease need (Expandir a busca), decrease low (Expandir a busca), decreased need (Expandir a busca)
of decrease » or decrease (Expandir a busca), not decrease (Expandir a busca), to decrease (Expandir a busca)
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Assuntos:
“...joint characteristics and functions...”
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Artigo
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“... replacing meat and fat in beef burgers on technological characteristics, sensory acceptance and hunger...”
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“... for long-term bone implants. The objective of this work was to process and characterize a new...”
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“... product groups. However, there was a significant decrease in the cooking loss and a significant increase...”
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“... classifiers, we measure the performance of the new encoder and compare it with the other 17 well-known...”
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“... of 83 to 94% in total tocopherol content after extrusion processing was observed and the decrease was more significant...”
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“... by Aβ- and C-fibres influence pain processing. In this paper, a novel neuron-model known as the Neuroid...”
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“... of grass carp burgers, by means of the survival analysis and cut-off point. A trained sensory panel and...”
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“.... In addition, the burgers were evaluated for their antioxidant activity, lipid oxidation, and color difference...”
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“...Viral vectors are playing an increasingly important role in the vaccine and gene therapy elds. The...”
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“..., is crucial. An effective solution to decrease fuel consumption and, consequently, reduce carbon dioxide...”
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“... oily extract on the sensory characteristics and color stability of frozen beef burgers. The crude...”
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“... oily extract on the sensory characteristics and color stability of frozen beef burgers. The crude...”
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