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)
decrease costs » decreasing costs (Expandir a busca), decreases post (Expandir a busca), disease costs (Expandir a busca)
costs decrease » loss decrease (Expandir a busca), not decrease (Expandir a busca), cells decrease (Expandir a busca)
decrease aging » decrease owing (Expandir a busca), decrease lodging (Expandir a busca), decrease walking (Expandir a busca)
aging process » drying process (Expandir a busca)
decrease of » decrease in (Expandir a busca)
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)
decrease costs » decreasing costs (Expandir a busca), decreases post (Expandir a busca), disease costs (Expandir a busca)
costs decrease » loss decrease (Expandir a busca), not decrease (Expandir a busca), cells decrease (Expandir a busca)
decrease aging » decrease owing (Expandir a busca), decrease lodging (Expandir a busca), decrease walking (Expandir a busca)
aging process » drying process (Expandir a busca)
decrease of » decrease in (Expandir a busca)
of decrease » or decrease (Expandir a busca), not decrease (Expandir a busca), to decrease (Expandir a busca)
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“... replacing meat and fat in beef burgers on technological characteristics, sensory acceptance and hunger...”
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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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“.... 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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“... changes in the sensory attributes of the beef burgers at time zero of storage. A tendency to decrease...”
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“...As comunidades de pesca artesanal estão passando pelo processo de envelhecimento e de êxodo rural...”
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Dissertação
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“... (VOCs) profile was determined, meanwhile, in burgers the water holding capacity was analysed. For the...”
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Tese
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“...) and develop burgers with fat reduction and addition of dietary fiber. Analyses were performed in flour...”
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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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