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decrease burgers » decrease burden (Expandir a busca), decrease further (Expandir a busca)
fast processing » waste processing (Expandir a busca), post processing (Expandir a busca), at processing (Expandir a busca)
decrease cells » decrease cell (Expandir a busca), decreases cell (Expandir a busca), decrease costs (Expandir a busca)
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of decrease » or decrease (Expandir a busca), not decrease (Expandir a busca), to 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)
fast processing » waste processing (Expandir a busca), post processing (Expandir a busca), at processing (Expandir a busca)
decrease cells » decrease cell (Expandir a busca), decreases cell (Expandir a busca), decrease costs (Expandir a busca)
cells decrease » cells decreases (Expandir a busca), cells increase (Expandir a busca), cells increases (Expandir a busca)
decrease fast » decrease akt (Expandir a busca), decrease at (Expandir a busca), increase fast (Expandir a busca)
decreases of » decreases in (Expandir a busca), decreases _ (Expandir a busca), decreases c (Expandir a busca)
of decrease » or decrease (Expandir a busca), not decrease (Expandir a busca), to decrease (Expandir a busca)
1
“... replacing meat and fat in beef burgers on technological characteristics, sensory acceptance and hunger...”
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Artigo
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“... characteristics of chicken burgers were investigated. The enzyme was added at 5 different concentrations...”
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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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6
“.... In addition, the burgers were evaluated for their antioxidant activity, lipid oxidation, and color difference...”
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Artigo
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
“... changes in the sensory attributes of the beef burgers at time zero of storage. A tendency to decrease...”
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Artigo
9
“... processing and drug loading techniques were used in order to prepare controlled drug delivery systems (CDDS...”
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“... in the present study, dry-cured deer loin showed during the processing a decrease in the colour...”
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Tese
13
“...Considering the demand for fast and easy food preparation, industrial/scientific communities are...”
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Dissertação
14
“... burgers—100% pork backfat, 100% tiger nut oil, 100% chia oil, and 100% linseed oil—were elaborated. The...”
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Artigo
16
“... a decrease in the intensity of red coloring, and the burgers without the addition of extract were yellower...”
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Dissertação
17
“... the decrease of salt and increase of umami ingredient, resulting in softer burgers. The addition...”
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Trabalho de conclusão de curso
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“...Introduction: The combination of several processing technologies can open the possibility...”
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“... research. Description of the sensory profile of low-sodium burgers using the methodology of Quantitative...”
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