Buscas alternativas:
burgers decreases » stress decreases (Expandir a busca), nucleus decreases (Expandir a busca)
decrease flooding » decrease following (Expandir a busca), decrease lodging (Expandir a busca), decrease food (Expandir a busca)
flooding patterns » flowering patterns (Expandir a busca), feeding patterns (Expandir a busca), bleeding patterns (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 decrease » during increased (Expandir a busca), during depressed (Expandir a busca), taping decrease (Expandir a busca)
decreases to » decreases t (Expandir a busca), decreases mtor (Expandir a busca), decreases the (Expandir a busca)
burgers decreases » stress decreases (Expandir a busca), nucleus decreases (Expandir a busca)
decrease flooding » decrease following (Expandir a busca), decrease lodging (Expandir a busca), decrease food (Expandir a busca)
flooding patterns » flowering patterns (Expandir a busca), feeding patterns (Expandir a busca), bleeding patterns (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 decrease » during increased (Expandir a busca), during depressed (Expandir a busca), taping decrease (Expandir a busca)
decreases to » decreases t (Expandir a busca), decreases mtor (Expandir a busca), decreases the (Expandir a busca)
1
“... replacing meat and fat in beef burgers on technological characteristics, sensory acceptance and hunger...”
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Artigo
2
3
“... consumers evaluated the burgers during a refrigerated storage of 30 days. Simultaneously, the pH and the...”
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Artigo
4
“... characteristics of chicken burgers were investigated. The enzyme was added at 5 different concentrations...”
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Artigo
5
“... samples showed an increase in the value of malonaldehyde during storage (P<0.003) and a decrease...”
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Artigo
6
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
9
“... burgers—100% pork backfat, 100% tiger nut oil, 100% chia oil, and 100% linseed oil—were elaborated. The...”
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Artigo
10
11
“... in the present study, dry-cured deer loin showed during the processing a decrease in the colour...”
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Tese
12
“... composition of the different burgers developed. All the treatments showed a reduction in pH during storage...”
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Dissertação
13
“... the decrease of salt and increase of umami ingredient, resulting in softer burgers. The addition...”
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Trabalho de conclusão de curso
14
“... melting of snow during the spring causing flooding in the rivers, which will dry the soil during the...”
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Artigo
15
“... showed higher color protection on burgers during the storage period. Texture showed stable on all days...”
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Tese
16
“...) and develop burgers with fat reduction and addition of dietary fiber. Analyses were performed in flour...”
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Dissertação
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