Buscas alternativas:
burgers decreases » stress decreases (Expandir a busca), nucleus decreases (Expandir a busca)
decrease further » increase further (Expandir a busca), disease further (Expandir a busca), decrease the (Expandir a busca)
further decrease » further increase (Expandir a busca), faster decrease (Expandir a busca), the decrease (Expandir a busca)
audio processing » auditory processing (Expandir a busca), video processing (Expandir a busca), during processing (Expandir a busca)
decrease burgers » decrease burden (Expandir a busca)
decreases during » decrease during (Expandir a busca), increases during (Expandir a busca), decreases lung (Expandir a busca)
during decrease » during increased (Expandir a busca), during depressed (Expandir a busca), during disease (Expandir a busca)
decrease audio » decrease and (Expandir a busca), decrease candida (Expandir a busca)
burgers decreases » stress decreases (Expandir a busca), nucleus decreases (Expandir a busca)
decrease further » increase further (Expandir a busca), disease further (Expandir a busca), decrease the (Expandir a busca)
further decrease » further increase (Expandir a busca), faster decrease (Expandir a busca), the decrease (Expandir a busca)
audio processing » auditory processing (Expandir a busca), video processing (Expandir a busca), during processing (Expandir a busca)
decrease burgers » decrease burden (Expandir a busca)
decreases during » decrease during (Expandir a busca), increases during (Expandir a busca), decreases lung (Expandir a busca)
during decrease » during increased (Expandir a busca), during depressed (Expandir a busca), during disease (Expandir a busca)
decrease audio » decrease and (Expandir a busca), decrease candida (Expandir a busca)
1
“... consumers evaluated the burgers during a refrigerated storage of 30 days. Simultaneously, the pH and the...”
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Artigo
2
“... samples showed an increase in the value of malonaldehyde during storage (P<0.003) and a decrease...”
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Artigo
3
“... changes in the sensory attributes of the beef burgers at time zero of storage. A tendency to decrease...”
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Artigo
4
“... changes in the sensory attributes of the beef burgers at time zero of storage. A tendency to decrease...”
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Artigo
5
“... burgers—100% pork backfat, 100% tiger nut oil, 100% chia oil, and 100% linseed oil—were elaborated. The...”
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Artigo
6
“... composition of the different burgers developed. All the treatments showed a reduction in pH during storage...”
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Dissertação
7
“... in the present study, dry-cured deer loin showed during the processing a decrease in the colour...”
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Tese
8
“... showed higher color protection on burgers during the storage period. Texture showed stable on all days...”
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Tese
9
“... the decrease of salt and increase of umami ingredient, resulting in softer burgers. The addition...”
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Trabalho de conclusão de curso
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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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