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liquid processing » liquor processing (Expand search), fluid processing (Expand search), liquid process (Expand search)
burgers decreases » stress decreases (Expand search), nucleus decreases (Expand search)
decrease burgers » decrease burden (Expand search), decrease further (Expand search)
decrease liquid » decreases liquid (Expand search), decrease lipid (Expand search), increases liquid (Expand search)
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liquid processing » liquor processing (Expand search), fluid processing (Expand search), liquid process (Expand search)
burgers decreases » stress decreases (Expand search), nucleus decreases (Expand search)
decrease burgers » decrease burden (Expand search), decrease further (Expand search)
decrease liquid » decreases liquid (Expand search), decrease lipid (Expand search), increases liquid (Expand search)
decrease cell » decreases cell (Expand search)
cell decrease » cells decrease (Expand search), cells decreases (Expand search), will decrease (Expand search)
decrease and » decreases and (Expand search), decrease in (Expand search), decrease of (Expand search)
and decrease » and decreases (Expand search), and decreased (Expand search), and increase (Expand search)
1
“... replacing meat and fat in beef burgers on technological characteristics, sensory acceptance and hunger...”
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Article
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3
“... cell lysate obtained through ultrasound sonication. Silica-based supported ionic liquid-like phase...”
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“... product groups. However, there was a significant decrease in the cooking loss and a significant increase...”
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Article
6
“... of grass carp burgers, by means of the survival analysis and cut-off point. A trained sensory panel and...”
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Article
7
“.... In addition, the burgers were evaluated for their antioxidant activity, lipid oxidation, and color difference...”
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Article
8
“... oily extract on the sensory characteristics and color stability of frozen beef burgers. The crude...”
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Article
9
“... oily extract on the sensory characteristics and color stability of frozen beef burgers. The crude...”
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Article
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Subjects:
“...[en] HELE SHAW CELL...”
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Doctoral thesis
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“... burgers—100% pork backfat, 100% tiger nut oil, 100% chia oil, and 100% linseed oil—were elaborated. The...”
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Article
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19
“... or chia or linseed). Concerning the deer burgers and the dry-cured deer sausages, the animal fat was...”
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Doctoral thesis
20
“... experimental conditions, e.g., medium pH and solid/liquid ratio, in the purity of ASNase were optimized...”
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