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)
liver processing » litter processing (Expandir a busca), laser processing (Expandir a busca), fiber 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 liver » decreases liver (Expandir a busca), decrease litter (Expandir a busca), decrease after (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)
burgers decreases » stress decreases (Expandir a busca), nucleus decreases (Expandir a busca)
decrease burgers » decrease burden (Expandir a busca), decrease further (Expandir a busca)
liver processing » litter processing (Expandir a busca), laser processing (Expandir a busca), fiber 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 liver » decreases liver (Expandir a busca), decrease litter (Expandir a busca), decrease after (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...”
Acessar documento (1)
Acessar documento (2)
Acessar documento (1)
Acessar documento (2)
Artigo
2
3
“... characteristics of chicken burgers were investigated. The enzyme was added at 5 different concentrations...”
Acessar documento
Acessar documento
Artigo
4
5
“... consumers evaluated the burgers during a refrigerated storage of 30 days. Simultaneously, the pH and the...”
Acessar documento
Acessar documento
Artigo
6
“... samples showed an increase in the value of malonaldehyde during storage (P<0.003) and a decrease...”
Acessar documento
Acessar documento
Artigo
7
“... changes in the sensory attributes of the beef burgers at time zero of storage. A tendency to decrease...”
Acessar documento
Acessar documento
Artigo
8
“... changes in the sensory attributes of the beef burgers at time zero of storage. A tendency to decrease...”
Acessar documento
Acessar documento
Artigo
9
10
11
12
13
14
15
16
17
18
19
20
“... in the present study, dry-cured deer loin showed during the processing a decrease in the colour...”
Acessar documento
Acessar documento
Tese