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 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 fish » decrease with (Expandir a busca), decrease risk (Expandir a busca), decrease high (Expandir a busca)
decreases at » decreases gait (Expandir a busca), decreases and (Expandir a busca), decreases ptp (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)
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 fish » decrease with (Expandir a busca), decrease risk (Expandir a busca), decrease high (Expandir a busca)
decreases at » decreases gait (Expandir a busca), decreases and (Expandir a busca), decreases ptp (Expandir a busca)
at decrease » rate decrease (Expandir a busca), that decrease (Expandir a busca), and decrease (Expandir a busca)
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“... characteristics of chicken burgers were investigated. The enzyme was added at 5 different concentrations...”
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Artigo
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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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Artigo
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“... operational phases. During the first two phases, the decrease in the biomass robustness occurred, but...”
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Artigo
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Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“... of unsaturated fatty acids it contains. Gravading is a fish processing technique popular in Scandinavian and...”Acessar documento
Dissertação
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“... processing by professional phagocytes is a fundamental stage for antibodies production. During phagocytosis...”
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Artigo
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“... processing by professional phagocytes is a fundamental stage for antibodies production. During phagocytosis...”
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Artigo
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“... is devalued by the population due to the large presence of pimples in the muscle. The processing of this fish...”
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Dissertação
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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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“... an alternative to decrease environmental impact generated during the elimination of fish processing residues...”
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Artigo
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“... composition of the different burgers developed. All the treatments showed a reduction in pH during storage...”
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Dissertação
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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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