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)
batch processing » batch process (Expandir a busca), speech processing (Expandir a busca), fish processing (Expandir a busca)
decrease during » increase during (Expandir a busca), increases during (Expandir a busca), increased during (Expandir a busca)
during decrease » during increased (Expandir a busca), during depressed (Expandir a busca), during disease (Expandir a busca)
decrease batch » decrease with (Expandir a busca)
decrease at » decrease akt (Expandir a busca), decrease and (Expandir a busca), decrease in (Expandir a busca)
at decrease » rate decrease (Expandir a busca), that decrease (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)
batch processing » batch process (Expandir a busca), speech processing (Expandir a busca), fish processing (Expandir a busca)
decrease during » increase during (Expandir a busca), increases during (Expandir a busca), increased during (Expandir a busca)
during decrease » during increased (Expandir a busca), during depressed (Expandir a busca), during disease (Expandir a busca)
decrease batch » decrease with (Expandir a busca)
decrease at » decrease akt (Expandir a busca), decrease and (Expandir a busca), decrease in (Expandir a busca)
at decrease » rate decrease (Expandir a busca), that decrease (Expandir a busca), and decrease (Expandir a busca)
1
“... characteristics of chicken burgers were investigated. The enzyme was added at 5 different concentrations...”
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Artigo
2
“... changes in the sensory attributes of the beef burgers at time zero of storage. A tendency to decrease...”
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Artigo
3
“... decrease of L. monocytogenes. In the batches not inoculated with a commercial starter culture was observed...”
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8
“... in the present study, dry-cured deer loin showed during the processing a decrease in the colour...”
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Tese
9
“... burgers—100% pork backfat, 100% tiger nut oil, 100% chia oil, and 100% linseed oil—were elaborated. The...”
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Artigo
10
“... melt viscosity during processing making zein a suitable and very promising component in TPS...”
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Artigo
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“... of perishable raw matters, physical changes during processing and to the influence of external factors, which...”
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Artigo
14
“... composition of the different burgers developed. All the treatments showed a reduction in pH during storage...”
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Dissertação
15
“... researches with trends for improving the bio-ethanol production. During these processes of bio-ethanol...”
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16
“... showed higher color protection on burgers during the storage period. Texture showed stable on all days...”
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Tese
17
19
“...Agroindustrial effluents from meat processing are characterized by high levels of suspended solids...”
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Dissertação
20