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burgers decreases » stress decreases (Expand search), nucleus decreases (Expand search)
decrease adhesion » increases adhesion (Expand search), decrease asian (Expand search), decreases aggression (Expand search)
adhesion process » adhesion proteins (Expand search), adhesion protein (Expand search), adhesion promoters (Expand search)
decrease burgers » decrease burden (Expand search), decrease further (Expand search)
decreases of » decreases in (Expand search), decreases _ (Expand search), decreases c (Expand search)
in decrease » in decreased (Expand search), on decrease (Expand search), pain decrease (Expand search)
of decrease » or decrease (Expand search), not decrease (Expand search), to decrease (Expand search)
burgers decreases » stress decreases (Expand search), nucleus decreases (Expand search)
decrease adhesion » increases adhesion (Expand search), decrease asian (Expand search), decreases aggression (Expand search)
adhesion process » adhesion proteins (Expand search), adhesion protein (Expand search), adhesion promoters (Expand search)
decrease burgers » decrease burden (Expand search), decrease further (Expand search)
decreases of » decreases in (Expand search), decreases _ (Expand search), decreases c (Expand search)
in decrease » in decreased (Expand search), on decrease (Expand search), pain decrease (Expand search)
of decrease » or decrease (Expand search), not decrease (Expand search), to decrease (Expand search)
1
“... replacing meat and fat in beef burgers on technological characteristics, sensory acceptance and hunger...”
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Article
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3
“...Focal Adhesion Kinase (FAK) protein participates in proliferation, migration, cell survival, and...”
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4
“...Focal Adhesion Kinase (FAK) protein participates in proliferation, migration, cell survival, and...”
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Article
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6
“... characteristics of chicken burgers were investigated. The enzyme was added at 5 different concentrations...”
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Article
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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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9
“.... In addition, the burgers were evaluated for their antioxidant activity, lipid oxidation, and color difference...”
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“...Plasma processing of carbon fibers is aimed to provide better contact and adhesion between...”
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Conference object
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14
“... work process and by sociocultural inequalities between the regions of the country. Objective...”
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15
“... changes in the sensory attributes of the beef burgers at time zero of storage. A tendency to decrease...”
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16
“... changes in the sensory attributes of the beef burgers at time zero of storage. A tendency to decrease...”
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18
Subjects:
“...Ceramic. surface treatment. adhesion. fatigue. strength...”
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Other
19
“... the formation of Ta2O5 and CaCO3 phases and decreases the incorporation capacity of Ca, P and Mg ions...”
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Article
20