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)
at processing » meat processing (Expandir a busca), heat processing (Expandir a busca), wet processing (Expandir a busca)
decreases or » decreases of (Expandir a busca), decreases on (Expandir a busca), decreases boar (Expandir a busca)
decrease toc » decrease of (Expandir a busca), decrease the (Expandir a busca), decreased to (Expandir a busca)
toc decrease » to decrease (Expandir a busca), the decrease (Expandir a busca), not decrease (Expandir a busca)
or decrease » of decrease (Expandir a busca), not decrease (Expandir a busca), to decrease (Expandir a busca)
decrease at » decrease akt (Expandir a busca), decrease and (Expandir a busca), decrease in (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)
at processing » meat processing (Expandir a busca), heat processing (Expandir a busca), wet processing (Expandir a busca)
decreases or » decreases of (Expandir a busca), decreases on (Expandir a busca), decreases boar (Expandir a busca)
decrease toc » decrease of (Expandir a busca), decrease the (Expandir a busca), decreased to (Expandir a busca)
toc decrease » to decrease (Expandir a busca), the decrease (Expandir a busca), not decrease (Expandir a busca)
or decrease » of decrease (Expandir a busca), not decrease (Expandir a busca), to decrease (Expandir a busca)
decrease at » decrease akt (Expandir a busca), decrease and (Expandir a busca), decrease in (Expandir a busca)
1
“... replacing meat and fat in beef burgers on technological characteristics, sensory acceptance and hunger...”
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Artigo
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“... characteristics of chicken burgers were investigated. The enzyme was added at 5 different concentrations...”
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Artigo
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“... burgers—100% pork backfat, 100% tiger nut oil, 100% chia oil, and 100% linseed oil—were elaborated. The...”
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Artigo
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“... in the present study, dry-cured deer loin showed during the processing a decrease in the colour...”
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Tese
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“... dos parâmetros do modelo simplificado de Burgers com o aumento da proporção de α-La e/ou GMP na mistura...”
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Dissertação
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“... subsequentes foram caracterizados química e morfologicamente, por DSC, TGA, FTIR e SEM, e no que toca à cor...”
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Dissertação
13
“...: ao mesmo tempo em que, por um lado, é bom que o bebê tenha nascido com vida e possa ao menos ser tocado...”
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Dissertação
14
“... growth can reduce the microalgae production costs at the same time that it decreases the contaminant...”
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Tese
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“... was determined. Still, after these tests, the incorporation of the dry formulation in beef burgers was...”
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Tese
17
“... by UV-vis spectroscopy, TOC, HPLC and phytotoxicity, and the energy efficiency of the process was evaluated...”
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Dissertação
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