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)
hiv processing » air processing (Expandir a busca), bait processing (Expandir a busca), and processing (Expandir a busca)
decreases not » decreases post (Expandir a busca), decreases of (Expandir a busca), decreases low (Expandir a busca)
decrease hiv » decrease their (Expandir a busca), decreased high (Expandir a busca), decrease with (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)
burgers decreases » stress decreases (Expandir a busca), nucleus decreases (Expandir a busca)
decrease burgers » decrease burden (Expandir a busca), decrease further (Expandir a busca)
hiv processing » air processing (Expandir a busca), bait processing (Expandir a busca), and processing (Expandir a busca)
decreases not » decreases post (Expandir a busca), decreases of (Expandir a busca), decreases low (Expandir a busca)
decrease hiv » decrease their (Expandir a busca), decreased high (Expandir a busca), decrease with (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)
1
“... products have been increased, the transglutaminase treatment did not effect sensory parameters of burgers...”
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Artigo
2
“... a convenient product, such as burgers. Since fish burgers are not yet established in the market, it requires...”
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Artigo
3
“.... In addition, the burgers were evaluated for their antioxidant activity, lipid oxidation, and color difference...”
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Artigo
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“... of chromatin and its transcriptional activity such as DNA methylation and histone post-translational processing...”
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Artigo
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8
“... changes in the sensory attributes of the beef burgers at time zero of storage. A tendency to decrease...”
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Artigo
9
“... changes in the sensory attributes of the beef burgers at time zero of storage. A tendency to decrease...”
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Artigo
10
“... miRNA-processing pathway, and in adipose tissue, levels of dicer have been shown to decrease with age...”
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Artigo
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“... Zealand Ministry of Health. The content is solely the responsibility of the authors and does not...”
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Artigo
17
“... texture parameters of deer burgers were not affected. Fatty acid profile was significantly improved with...”
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Artigo
18
“... in the present study, dry-cured deer loin showed during the processing a decrease in the colour...”
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Tese
19
“... a decrease in the intensity of red coloring, and the burgers without the addition of extract were yellower...”
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Dissertação
20
“.... 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