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burgers decreases » stress decreases (Expandir a busca), nucleus decreases (Expandir a busca)
algae processing » agate processing (Expandir a busca), alnguage processing (Expandir a busca), like processing (Expandir a busca)
decrease burgers » decrease burden (Expandir a busca), decrease further (Expandir a busca)
decrease algae » decrease age (Expandir a busca), decrease asian (Expandir a busca), decrease release (Expandir a busca)
decrease not » decrease of (Expandir a busca), decrease akt (Expandir a busca), decrease at (Expandir a busca)
not decrease » to decrease (Expandir a busca), not increase (Expandir a busca), and decrease (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
Mostrando 1 - 20 resultados de 39 para a busca '(( decrease in decrease algae processing ) OR ( decrease not decrease burgers decreases ))*', tempo de busca: 1,01s Refinar Resultados
1
Publicado em 2018
“... products have been increased, the transglutaminase treatment did not effect sensory parameters of burgers...”
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Artigo
2
Publicado em 2020
“... a convenient product, such as burgers. Since fish burgers are not yet established in the market, it requires...”
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Artigo
3
Publicado em 2023
“.... In addition, the burgers were evaluated for their antioxidant activity, lipid oxidation, and color difference...”
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Artigo
4
Publicado em 2017
“... the post-processing stage considerably decreases the number of false positives, resulting...”
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Dissertação
9
Publicado em 2016
“.... Marine polysaccharides are among the most abundant materials in the seas, which contributes to a decrease...”
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Artigo
10
Publicado em 2019
“...Despite their worldwide abundancy, algae are still considered an underexploited resource with a lot...”
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Dissertação
11
Publicado em 2023
“... algae were effectively blended for the manufacturing of an adequate biomaterial ink to achieve...”
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Artigo
14
Publicado em 2020
“... texture parameters of deer burgers were not affected. Fatty acid profile was significantly improved with...”
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Artigo
15
Publicado em 2017
“...A alga verde Ulva rigida e a alga vermelha Gracilaria sp. são algas edíveis e constituem uma fonte...”
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Dissertação
16
por Ramella
Publicado em 2023
“... in the present study, dry-cured deer loin showed during the processing a decrease in the colour...”
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Tese
17
Publicado em 2014
“... a decrease in the intensity of red coloring, and the burgers without the addition of extract were yellower...”
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Dissertação
18
Publicado em 2021
“.... The color of raw burgers was not affected by the formulations, whereas cooked burgers did not change...”
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Trabalho de conclusão de curso
19
Publicado em 2015
“... named "blue-green algae", in spite of being nowadays classified as Gramnegative bacteria. The worldwide...”
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20
Publicado em 2016
“... time of storage on low-sodium beef burgers did not influence attributes as: moisture, crude protein...”
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