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burgers decreases » stress decreases (Expand search), nucleus decreases (Expand search)
decrease burgers » decrease burden (Expand search), decrease further (Expand search)
decrease common » increase common (Expand search), decrease soon (Expand search)
decreases with » increases with (Expand search), decreases in (Expand search)
with decrease » with decreased (Expand search), with deceased (Expand search), with increase (Expand search)
decrease not » decrease of (Expand search), decrease at (Expand search), decrease akt (Expand search)
not decrease » to decrease (Expand search), not increase (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)
decrease common » increase common (Expand search), decrease soon (Expand search)
decreases with » increases with (Expand search), decreases in (Expand search)
with decrease » with decreased (Expand search), with deceased (Expand search), with increase (Expand search)
decrease not » decrease of (Expand search), decrease at (Expand search), decrease akt (Expand search)
not decrease » to decrease (Expand search), not increase (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
2
3
“... products have been increased, the transglutaminase treatment did not effect sensory parameters of burgers...”
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Article
4
“...The aim of this study was to evaluate a new packaging system in which the paper was covered with...”
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Article
5
6
“... a convenient product, such as burgers. Since fish burgers are not yet established in the market, it requires...”
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Article
7
“... changes in the sensory attributes of the beef burgers at time zero of storage. A tendency to decrease...”
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Article
8
“... changes in the sensory attributes of the beef burgers at time zero of storage. A tendency to decrease...”
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Article
9
10
11
“... to reorganize themselves, will be extracted and elaborated with basis on the Common Pool Assets Theory developed...”
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12
13
Subjects:
“...[en] TECHNOLOGICAL OBJECT...”
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Doctoral thesis
15
16
“... texture parameters of deer burgers were not affected. Fatty acid profile was significantly improved with...”
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Article
17
“... replaced by vegetable oils emulsion with alginate-based hydrogels. The burgers were manufactured according...”
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Doctoral thesis
18
19
“... IC50 of 0.31 μg/mL; this extract was then applied in the products. The pork burgers were prepared with...”
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Master thesis
20
“... in 2 concentrations in beef burgers with 3 levels of salt reduction, totaling 6 treatments, in addition to the control...”
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Bachelor thesis