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burgers decreases » stress decreases (Expandir a busca), nucleus decreases (Expandir a busca)
decrease burgers » decrease burden (Expandir a busca), decrease further (Expandir a busca)
decrease doping » decrease during (Expandir a busca), decrease owing (Expandir a busca), decrease lodging (Expandir a busca)
doping process » drying process (Expandir a busca), dying process (Expandir a busca), pulping process (Expandir a busca)
decreases of » decreases in (Expandir a busca), decreases _ (Expandir a busca), decreases c (Expandir a busca)
decrease il » decreased il (Expandir a busca), decrease in (Expandir a busca), decrease hiv (Expandir a busca)
il decrease » l decrease (Expandir a busca), will decrease (Expandir a busca), oil decreases (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)
decrease doping » decrease during (Expandir a busca), decrease owing (Expandir a busca), decrease lodging (Expandir a busca)
doping process » drying process (Expandir a busca), dying process (Expandir a busca), pulping process (Expandir a busca)
decreases of » decreases in (Expandir a busca), decreases _ (Expandir a busca), decreases c (Expandir a busca)
decrease il » decreased il (Expandir a busca), decrease in (Expandir a busca), decrease hiv (Expandir a busca)
il decrease » l decrease (Expandir a busca), will decrease (Expandir a busca), oil decreases (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...”
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Artigo
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“... characteristics of chicken burgers were investigated. The enzyme was added at 5 different concentrations...”
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Artigo
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“... a convenient product, such as burgers. Since fish burgers are not yet established in the market, it requires...”
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Artigo
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“.... In addition, the burgers were evaluated for their antioxidant activity, lipid oxidation, and color difference...”
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Artigo
7
“... changes in the sensory attributes of the beef burgers at time zero of storage. A tendency to decrease...”
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Artigo
8
“... changes in the sensory attributes of the beef burgers at time zero of storage. A tendency to decrease...”
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Artigo
10
“...A busca por um melhor entendimento da inter-relação entre os parâmetros envolvidos no processo...”
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Tese
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“... (VOCs) profile was determined, meanwhile, in burgers the water holding capacity was analysed. For the...”
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Tese
15
“...) and develop burgers with fat reduction and addition of dietary fiber. Analyses were performed in flour...”
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Dissertação
16
“... burgers—100% pork backfat, 100% tiger nut oil, 100% chia oil, and 100% linseed oil—were elaborated. The...”
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Artigo
18
“... a decrease in the intensity of red coloring, and the burgers without the addition of extract were yellower...”
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Dissertação
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“... the decrease of salt and increase of umami ingredient, resulting in softer burgers. The addition...”
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Trabalho de conclusão de curso