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violent processing » fillet processing (Expand search), event processing (Expand search), diet processing (Expand search)
burgers decreases » stress decreases (Expand search), nucleus decreases (Expand search)
decrease violent » decreases violence (Expand search)
decrease burgers » decrease burden (Expand search), decrease further (Expand search)
decrease during » increase during (Expand search), increases during (Expand search), increased during (Expand search)
during decrease » during increased (Expand search), during depressed (Expand search), during disease (Expand search)
decreases to » decreases t (Expand search), decreases mtor (Expand search), decreases the (Expand search)
violent processing » fillet processing (Expand search), event processing (Expand search), diet processing (Expand search)
burgers decreases » stress decreases (Expand search), nucleus decreases (Expand search)
decrease violent » decreases violence (Expand search)
decrease burgers » decrease burden (Expand search), decrease further (Expand search)
decrease during » increase during (Expand search), increases during (Expand search), increased during (Expand search)
during decrease » during increased (Expand search), during depressed (Expand search), during disease (Expand search)
decreases to » decreases t (Expand search), decreases mtor (Expand search), decreases the (Expand search)
1
“... replacing meat and fat in beef burgers on technological characteristics, sensory acceptance and hunger...”
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Article
2
3
“... consumers evaluated the burgers during a refrigerated storage of 30 days. Simultaneously, the pH and the...”
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Article
4
“... characteristics of chicken burgers were investigated. The enzyme was added at 5 different concentrations...”
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Article
5
“... samples showed an increase in the value of malonaldehyde during storage (P<0.003) and a decrease...”
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Article
6
“... changes in the sensory attributes of the beef burgers at time zero of storage. A tendency to decrease...”
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Article
7
“... burgers—100% pork backfat, 100% tiger nut oil, 100% chia oil, and 100% linseed oil—were elaborated. The...”
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Article
8
9
“... in the present study, dry-cured deer loin showed during the processing a decrease in the colour...”
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Doctoral thesis
10
“... composition of the different burgers developed. All the treatments showed a reduction in pH during storage...”
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Master thesis
11
“... the decrease of salt and increase of umami ingredient, resulting in softer burgers. The addition...”
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Bachelor thesis
12
“... showed higher color protection on burgers during the storage period. Texture showed stable on all days...”
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Doctoral thesis
13
“...) and develop burgers with fat reduction and addition of dietary fiber. Analyses were performed in flour...”
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Master thesis
15
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18
“... is devalued by the population due to the large presence of pimples in the muscle. The processing of this fish...”
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Master thesis
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20