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burgers decreases » stress decreases (Expand search), nucleus decreases (Expand search)
decrease burgers » decrease burden (Expand search), decrease further (Expand search)
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during decrease » during increased (Expand search), during depressed (Expand search), during disease (Expand search)
wet processing » meat processing (Expand search), text processing (Expand search), heat processing (Expand search)
decreases not » decreases post (Expand search), decreases of (Expand search), decreases low (Expand search)
decrease wet » decrease with (Expand search), decrease when (Expand search), decrease akt (Expand search)
not decrease » to decrease (Expand search), not increase (Expand search), and decrease (Expand search)
burgers decreases » stress decreases (Expand search), nucleus decreases (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)
wet processing » meat processing (Expand search), text processing (Expand search), heat processing (Expand search)
decreases not » decreases post (Expand search), decreases of (Expand search), decreases low (Expand search)
decrease wet » decrease with (Expand search), decrease when (Expand search), decrease akt (Expand search)
not decrease » to decrease (Expand search), not increase (Expand search), and decrease (Expand search)
1
“... for histological processing. Results The milk of the hypothyroid wet nurse decreases proteins (16-26%), lipids...”
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Article
2
“... products have been increased, the transglutaminase treatment did not effect sensory parameters of burgers...”
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Article
3
“... work includes the study of three different stick electrodes specifically designed for Underwater wet...”
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Master thesis
4
“... a convenient product, such as burgers. Since fish burgers are not yet established in the market, it requires...”
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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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7
“... changes in the sensory attributes of the beef burgers at time zero of storage. A tendency to decrease...”
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8
“... alloying through powder metallurgy. The processing included the formulation of metallic powder, wet milling...”
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9
“... through powder metallurgy. The processing included the formulation of metallic powder, wet milling...”
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12
“... texture parameters of deer burgers were not affected. Fatty acid profile was significantly improved with...”
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13
“... in the present study, dry-cured deer loin showed during the processing a decrease in the colour...”
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Doctoral thesis
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16
“... composition of the different burgers developed. All the treatments showed a reduction in pH during storage...”
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Master thesis
17
“.... The color of raw burgers was not affected by the formulations, whereas cooked burgers did not change...”
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Bachelor thesis
18
“... in 25% and 50% did not affect the quality of the burgers during the storage time, as well as, their physical...”
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Doctoral thesis
19
“... the required by brasilian law. The sensorial analysis showed the burgers note 5, score "liked...”
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Master thesis