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adhesion processing » adhesion process (Expand search), radiation processing (Expand search), adhesion protein (Expand search)
decrease adhesion » increases adhesion (Expand search), decrease asian (Expand search), decreases aggression (Expand search)
burgers decreases » stress decreases (Expand search), nucleus decreases (Expand search)
decrease burgers » decrease burden (Expand search), decrease further (Expand search)
decrease faster » decrease after (Expand search), decrease further (Expand search), decreased after (Expand search)
faster decrease » rate decrease (Expand search)
decrease to » decreased to (Expand search), decrease toc (Expand search), decrease the (Expand search)
adhesion processing » adhesion process (Expand search), radiation processing (Expand search), adhesion protein (Expand search)
decrease adhesion » increases adhesion (Expand search), decrease asian (Expand search), decreases aggression (Expand search)
burgers decreases » stress decreases (Expand search), nucleus decreases (Expand search)
decrease burgers » decrease burden (Expand search), decrease further (Expand search)
decrease faster » decrease after (Expand search), decrease further (Expand search), decreased after (Expand search)
faster decrease » rate decrease (Expand search)
decrease to » decreased to (Expand search), decrease toc (Expand search), decrease 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
“... a convenient product, such as burgers. Since fish burgers are not yet established in the market, it requires...”
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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
“.... In addition, the burgers were evaluated for their antioxidant activity, lipid oxidation, and color difference...”
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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
“... a decrease in the intensity of red coloring, and the burgers without the addition of extract were yellower...”
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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
“... research. Description of the sensory profile of low-sodium burgers using the methodology of Quantitative...”
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Doctoral thesis
13
“...Considering the demand for fast and easy food preparation, industrial/scientific communities are...”
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Master thesis
15
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17
18
19
“... 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
20