Buscas alternativas:
decrease maturation » decrease migration (Expandir a busca), cheese maturation (Expandir a busca), protease maturation (Expandir a busca)
maturation process » integration process (Expandir a busca), separation process (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 litter » increased litter (Expandir a busca), decrease after (Expandir a busca), decreases liver (Expandir a busca)
litter decrease » faster decrease (Expandir a busca), life decrease (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
decrease maturation » decrease migration (Expandir a busca), cheese maturation (Expandir a busca), protease maturation (Expandir a busca)
maturation process » integration process (Expandir a busca), separation process (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 litter » increased litter (Expandir a busca), decrease after (Expandir a busca), decreases liver (Expandir a busca)
litter decrease » faster decrease (Expandir a busca), life decrease (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
1
“... replacing meat and fat in beef burgers on technological characteristics, sensory acceptance and hunger...”
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Artigo
2
3
“... characteristics of chicken burgers were investigated. The enzyme was added at 5 different concentrations...”
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Artigo
4
5
“.... 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
11
“...O presente trabalho fornece informações sobre o processo de ocupação de clareiras grandes...”
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Dissertação
12
“... a decrease in the intensity of red coloring, and the burgers without the addition of extract were yellower...”
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Dissertação
13
“... the decrease of salt and increase of umami ingredient, resulting in softer burgers. The addition...”
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Trabalho de conclusão de curso
14
“... research. Description of the sensory profile of low-sodium burgers using the methodology of Quantitative...”
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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
17
“..., foram processados quatro tratamentos com diferentes níveis de metilcelulose (MC), sendo: hambúrguer elaborado...”
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Dissertação
18
“... dos animais tanto da F1 quanto da F2, no DPN 45 e 110, foram coletados e processados para histopatologia...”
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Tese
19
“... 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
20