Buscas alternativas:
burgers decreases » stress decreases (Expandir a busca), nucleus decreases (Expandir a busca)
decrease burgers » decrease burden (Expandir a busca), decrease further (Expandir a busca)
novel processing » gel processing (Expandir a busca), oil processing (Expandir a busca), neural processing (Expandir a busca)
decrease novel » decrease model (Expandir a busca), decreased level (Expandir a busca), decreases over (Expandir a busca)
decrease cell » decreases cell (Expandir a busca)
cell decrease » cells decrease (Expandir a busca), cells decreases (Expandir a busca), will decrease (Expandir a busca)
decreases not » decreases post (Expandir a busca), decreases of (Expandir a busca), decreases low (Expandir a busca)
not decrease » to decrease (Expandir a busca), not increase (Expandir a busca), and decrease (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)
novel processing » gel processing (Expandir a busca), oil processing (Expandir a busca), neural processing (Expandir a busca)
decrease novel » decrease model (Expandir a busca), decreased level (Expandir a busca), decreases over (Expandir a busca)
decrease cell » decreases cell (Expandir a busca)
cell decrease » cells decrease (Expandir a busca), cells decreases (Expandir a busca), will decrease (Expandir a busca)
decreases not » decreases post (Expandir a busca), decreases of (Expandir a busca), decreases low (Expandir a busca)
not decrease » to decrease (Expandir a busca), not increase (Expandir a busca), and decrease (Expandir a busca)
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“... products have been increased, the transglutaminase treatment did not effect sensory parameters of burgers...”
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“... a convenient product, such as burgers. Since fish burgers are not yet established in the market, it requires...”
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“.... In addition, the burgers were evaluated for their antioxidant activity, lipid oxidation, and color difference...”
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“... changes in the sensory attributes of the beef burgers at time zero of storage. A tendency to decrease...”
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“... killer cell tumors, as an acrylamide reduction agent in starch-rich foods cooked at high temperatures...”
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“... changes in the sensory attributes of the beef burgers at time zero of storage. A tendency to decrease...”
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“... processing from the complex cell culture media in which they are produced still requires multiple steps...”
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“... texture parameters of deer burgers were not affected. Fatty acid profile was significantly improved with...”
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“..., downstream processing of ASNase accounts for up to 80% of total production cost. Hence, a novel cost...”
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“... microorganisms, whose production can be performed through fermentation. However, downstream processing of ASNase...”
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