Buscas alternativas:
primary processing » primary progressive (Expandir a busca), image processing (Expandir a busca), dairy processing (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 primary » decrease urinary (Expandir a busca), increased primary (Expandir a busca), disease primary (Expandir a busca)
decrease strain » increase strain (Expandir a busca), decreases pain (Expandir a busca), decreased brain (Expandir a busca)
strain decrease » strains increases (Expandir a busca), stress decreases (Expandir a busca)
the decrease » to decrease (Expandir a busca), and decrease (Expandir a busca)
primary processing » primary progressive (Expandir a busca), image processing (Expandir a busca), dairy processing (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 primary » decrease urinary (Expandir a busca), increased primary (Expandir a busca), disease primary (Expandir a busca)
decrease strain » increase strain (Expandir a busca), decreases pain (Expandir a busca), decreased brain (Expandir a busca)
strain decrease » strains increases (Expandir a busca), stress decreases (Expandir a busca)
the decrease » to decrease (Expandir a busca), and decrease (Expandir a busca)
1
“... reduction in caloric value. Burgers with up to 3.75 g fiber/80 g portion showed the same...”
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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
5
“... a convenient product, such as burgers. Since fish burgers are not yet established in the market, it requires...”
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Artigo
6
“.... In addition, the burgers were evaluated for their antioxidant activity, lipid oxidation, and color difference...”
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Artigo
7
“... changes in the sensory attributes of the beef burgers at time zero of storage. A tendency to decrease...”
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Artigo
8
“... changes in the sensory attributes of the beef burgers at time zero of storage. A tendency to decrease...”
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Artigo
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“...Funding Information: The experimental study was funded by FCT - Fundação para a Ciência...”
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Artigo
11
“... in the present study, dry-cured deer loin showed during the processing a decrease in the colour...”
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Tese
12
“... burgers—100% pork backfat, 100% tiger nut oil, 100% chia oil, and 100% linseed oil—were elaborated. The...”
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Artigo
13
“... a decrease in the intensity of red coloring, and the burgers without the addition of extract were yellower...”
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Dissertação
14
“... the decrease of salt and increase of umami ingredient, resulting in softer burgers. The addition...”
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Trabalho de conclusão de curso
15
“... research. Description of the sensory profile of low-sodium burgers using the methodology of Quantitative...”
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Tese
16
“..., ABTS* + Radical, DPPH and FRAP) and antimicrobial. For the burgers was made a 23 factorial design, with...”
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Dissertação
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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