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)
decrease during » increase during (Expandir a busca), increases during (Expandir a busca), increased during (Expandir a busca)
during objects » using objects (Expandir a busca), cutting objects (Expandir a busca), warping objects (Expandir a busca)
the decrease » to decrease (Expandir a busca), and decrease (Expandir a busca)
decrease akt » decrease at (Expandir a busca), decrease and (Expandir a busca), decrease after (Expandir a busca)
akt decrease » and decrease (Expandir a busca), not decrease (Expandir a busca), any 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)
decrease during » increase during (Expandir a busca), increases during (Expandir a busca), increased during (Expandir a busca)
during objects » using objects (Expandir a busca), cutting objects (Expandir a busca), warping objects (Expandir a busca)
the decrease » to decrease (Expandir a busca), and decrease (Expandir a busca)
decrease akt » decrease at (Expandir a busca), decrease and (Expandir a busca), decrease after (Expandir a busca)
akt decrease » and decrease (Expandir a busca), not decrease (Expandir a busca), any decrease (Expandir a busca)
1
“... reduction in caloric value. Burgers with up to 3.75 g fiber/80 g portion showed the same...”
Acessar documento (1)
Acessar documento (2)
Acessar documento (1)
Acessar documento (2)
Artigo
2
3
4
“... characteristics of chicken burgers were investigated. The enzyme was added at 5 different concentrations...”
Acessar documento
Acessar documento
Artigo
5
“... consumers evaluated the burgers during a refrigerated storage of 30 days. Simultaneously, the pH and the...”
Acessar documento
Acessar documento
Artigo
6
“... samples showed an increase in the value of malonaldehyde during storage (P<0.003) and a decrease...”
Acessar documento
Acessar documento
Artigo
7
“... changes in the sensory attributes of the beef burgers at time zero of storage. A tendency to decrease...”
Acessar documento
Acessar documento
Artigo
8
“... changes in the sensory attributes of the beef burgers at time zero of storage. A tendency to decrease...”
Acessar documento
Acessar documento
Artigo
9
“...Funding Information: The experimental study was funded by FCT - Fundação para a Ciência...”
Acessar documento
Acessar documento
Artigo
10
“... in the present study, dry-cured deer loin showed during the processing a decrease in the colour...”
Acessar documento
Acessar documento
Tese
11
“... burgers—100% pork backfat, 100% tiger nut oil, 100% chia oil, and 100% linseed oil—were elaborated. The...”
Acessar documento
Acessar documento
Artigo
12
“... composition of the different burgers developed. All the treatments showed a reduction in pH during storage...”
Acessar documento
Acessar documento
Dissertação
13
“... the decrease of salt and increase of umami ingredient, resulting in softer burgers. The addition...”
Acessar documento
Acessar documento
Trabalho de conclusão de curso
14
“... showed higher color protection on burgers during the storage period. Texture showed stable on all days...”
Acessar documento
Acessar documento
Tese
15
“..., ABTS* + Radical, DPPH and FRAP) and antimicrobial. For the burgers was made a 23 factorial design, with...”
Acessar documento
Acessar documento
Dissertação
16
18
“... dos parâmetros do modelo simplificado de Burgers com o aumento da proporção de α-La e/ou GMP na mistura...”
Acessar documento
Acessar documento
Dissertação
19
20