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burgers decreases » stress decreases (Expand search), nucleus decreases (Expand search)
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decreases to » decreases t (Expand search), decreases mtor (Expand search), decreases the (Expand search)
burgers decreases » stress decreases (Expand search), nucleus decreases (Expand search)
decrease burgers » decrease burden (Expand search), decrease further (Expand search)
risk processing » milk processing (Expand search), rock processing (Expand search), desk processing (Expand search)
decrease loss » decrease costs (Expand search), decrease low (Expand search), decrease blood (Expand search)
loss decrease » loss decreases (Expand search), not decrease (Expand search), of decrease (Expand search)
decrease risk » decreased risk (Expand search), increase risk (Expand search), decrease in (Expand search)
decreases to » decreases t (Expand search), decreases mtor (Expand search), decreases the (Expand search)
1
“... replacing meat and fat in beef burgers on technological characteristics, sensory acceptance and hunger...”
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Article
2
3
“... a convenient product, such as burgers. Since fish burgers are not yet established in the market, it requires...”
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Article
4
“... product groups. However, there was a significant decrease in the cooking loss and a significant increase...”
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Article
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6
“.... In addition, the burgers were evaluated for their antioxidant activity, lipid oxidation, and color difference...”
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Article
7
“... changes in the sensory attributes of the beef burgers at time zero of storage. A tendency to decrease...”
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Article
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11
“... burgers—100% pork backfat, 100% tiger nut oil, 100% chia oil, and 100% linseed oil—were elaborated. The...”
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Article
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13
“... in the present study, dry-cured deer loin showed during the processing a decrease in the colour...”
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Doctoral thesis
14
“... a decrease in the intensity of red coloring, and the burgers without the addition of extract were yellower...”
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Master thesis
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“... the decrease of salt and increase of umami ingredient, resulting in softer burgers. The addition...”
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Bachelor thesis
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18
“... live imaging, we found that ARPC1A loss of function leads to a specific decrease in perinuclear F-actin...”
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Master thesis
19
“... research. Description of the sensory profile of low-sodium burgers using the methodology of Quantitative...”
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Doctoral thesis
20
“...) and develop burgers with fat reduction and addition of dietary fiber. Analyses were performed in flour...”
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Master thesis