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burgers decreases » stress decreases (Expand search), nucleus decreases (Expand search)
decrease burgers » decrease burden (Expand search), decrease further (Expand search)
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decrease rock » decrease risk (Expand search), decrease toc (Expand search), decrease work (Expand search)
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at decrease » rate decrease (Expand search), that decrease (Expand search), and decrease (Expand search)
burgers decreases » stress decreases (Expand search), nucleus decreases (Expand search)
decrease burgers » decrease burden (Expand search), decrease further (Expand search)
rock processing » milk processing (Expand search), product processing (Expand search), rock progressivo (Expand search)
decrease rock » decrease risk (Expand search), decrease toc (Expand search), decrease work (Expand search)
the decrease » to decrease (Expand search), and decrease (Expand search)
decrease at » decrease akt (Expand search), decrease and (Expand search), decrease in (Expand search)
at decrease » rate decrease (Expand search), that decrease (Expand search), and decrease (Expand search)
1
“... reduction in caloric value. Burgers with up to 3.75 g fiber/80 g portion showed the same...”
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Article
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3
“...Dissertation submitted in partial fulfilment of the requirements for the degree of Master...”
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Master thesis
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5
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7
“... characteristics of chicken burgers were investigated. The enzyme was added at 5 different concentrations...”
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Article
8
“... a convenient product, such as burgers. Since fish burgers are not yet established in the market, it requires...”
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Article
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10
“.... In addition, the burgers were evaluated for their antioxidant activity, lipid oxidation, and color difference...”
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Article
11
“... changes in the sensory attributes of the beef burgers at time zero of storage. A tendency to decrease...”
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Article
12
“... changes in the sensory attributes of the beef burgers at time zero of storage. A tendency to decrease...”
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Article
13
Subjects:
“...[en] DIGITAL PROCESSING OF IMAGES...”
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Doctoral thesis
14
“...Funding Information: The experimental study was funded by FCT - Fundação para a Ciência...”
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Article
15
“... in the present study, dry-cured deer loin showed during the processing a decrease in the colour...”
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Doctoral thesis
16
“... burgers—100% pork backfat, 100% tiger nut oil, 100% chia oil, and 100% linseed oil—were elaborated. The...”
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Article
17
“... a decrease in the intensity of red coloring, and the burgers without the addition of extract were yellower...”
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Master thesis
18
“... the decrease of salt and increase of umami ingredient, resulting in softer burgers. The addition...”
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Bachelor thesis
19
“... research. Description of the sensory profile of low-sodium burgers using the methodology of Quantitative...”
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Doctoral thesis
20
“..., ABTS* + Radical, DPPH and FRAP) and antimicrobial. For the burgers was made a 23 factorial design, with...”
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Master thesis