Buscas alternativas:
burgers decreases » stress decreases (Expandir a busca), nucleus decreases (Expandir a busca)
decrease burgers » decrease burden (Expandir a busca), decrease further (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
decrease α » decrease _ (Expandir a busca), decrease β (Expandir a busca), decrease of (Expandir a busca)
α decrease » _ decrease (Expandir a busca), to decrease (Expandir a busca), of decrease (Expandir a busca)
decrease at » decrease akt (Expandir a busca), decrease and (Expandir a busca), decrease of (Expandir a busca)
at objects » art objects (Expandir a busca), lat objects (Expandir a busca), t objects (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)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
decrease α » decrease _ (Expandir a busca), decrease β (Expandir a busca), decrease of (Expandir a busca)
α decrease » _ decrease (Expandir a busca), to decrease (Expandir a busca), of decrease (Expandir a busca)
decrease at » decrease akt (Expandir a busca), decrease and (Expandir a busca), decrease of (Expandir a busca)
at objects » art objects (Expandir a busca), lat objects (Expandir a busca), t objects (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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3
“... characteristics of chicken burgers were investigated. The enzyme was added at 5 different concentrations...”
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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
6
“... a convenient product, such as burgers. Since fish burgers are not yet established in the market, it requires...”
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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
“... (VOCs) profile was determined, meanwhile, in burgers the water holding capacity was analysed. For the...”
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Tese
9
“... burgers—100% pork backfat, 100% tiger nut oil, 100% chia oil, and 100% linseed oil—were elaborated. The...”
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Artigo
10
“... allowed to explore 4 novel objects introduced in the recording box for 10 minutes as previously described...”
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Artigo
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“... using coils with a size appropriate to the examined objects.Results The exposure to ELF-EMF...”
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Artigo
13
“... a decrease in the intensity of red coloring, and the burgers without the addition of extract were yellower...”
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Dissertação
14
“... the decrease of salt and increase of umami ingredient, resulting in softer burgers. The addition...”
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Trabalho de conclusão de curso
15
“... research. Description of the sensory profile of low-sodium burgers using the methodology of Quantitative...”
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Tese
16
“...) and develop burgers with fat reduction and addition of dietary fiber. Analyses were performed in flour...”
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Dissertação
17
“... sleep-wake cycle, but animals exposed to novel objects showed a decrease during subsequent slow-wave...”
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Artigo
20
“... dos parâmetros do modelo simplificado de Burgers com o aumento da proporção de α-La e/ou GMP na mistura...”
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Dissertação