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canning processing » casting processing (Expand search), learning processing (Expand search), salting processing (Expand search)
burgers decreases » stress decreases (Expand search), nucleus decreases (Expand search)
decrease canning » decreased running (Expand search), decrease candida (Expand search), decrease walking (Expand search)
decrease burgers » decrease burden (Expand search), decrease further (Expand search)
decrease cells » decrease cell (Expand search), decreases cell (Expand search), decrease costs (Expand search)
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canning processing » casting processing (Expand search), learning processing (Expand search), salting processing (Expand search)
burgers decreases » stress decreases (Expand search), nucleus decreases (Expand search)
decrease canning » decreased running (Expand search), decrease candida (Expand search), decrease walking (Expand search)
decrease burgers » decrease burden (Expand search), decrease further (Expand search)
decrease cells » decrease cell (Expand search), decreases cell (Expand search), decrease costs (Expand search)
cells decrease » cells decreases (Expand search), cells increase (Expand search), cells increases (Expand search)
decrease not » decrease of (Expand search), decrease akt (Expand search), decrease at (Expand search)
not decrease » to decrease (Expand search), not increase (Expand search), and decrease (Expand search)
1
“... products have been increased, the transglutaminase treatment did not effect sensory parameters of burgers...”
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Article
2
“... a convenient product, such as burgers. Since fish burgers are not yet established in the market, it requires...”
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Article
3
“.... In addition, the burgers were evaluated for their antioxidant activity, lipid oxidation, and color difference...”
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Article
4
“... changes in the sensory attributes of the beef burgers at time zero of storage. A tendency to decrease...”
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Article
5
“... changes in the sensory attributes of the beef burgers at time zero of storage. A tendency to decrease...”
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Article
6
“... texture parameters of deer burgers were not affected. Fatty acid profile was significantly improved with...”
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Article
7
“... in the present study, dry-cured deer loin showed during the processing a decrease in the colour...”
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Doctoral thesis
8
“... a decrease in the intensity of red coloring, and the burgers without the addition of extract were yellower...”
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Master thesis
9
“.... The color of raw burgers was not affected by the formulations, whereas cooked burgers did not change...”
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Bachelor thesis
10
“... time of storage on low-sodium beef burgers did not influence attributes as: moisture, crude protein...”
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Doctoral thesis
11
“... the required by brasilian law. The sensorial analysis showed the burgers note 5, score "liked...”
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Master thesis
13
14
15
“... in healthy human cells of AA and PA-containing liposomes. The liposomes initially had an average vesicle...”
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Doctoral thesis
16
“... proteico e baixo teor de lipídios. Os resultados para as notas dos atributos sensoriais aparência global...”
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Master thesis
17