Search alternatives:
decrease structural » delineate structural (Expand search), decrease striatal (Expand search), reuse structural (Expand search)
structural proteins » structural protein (Expand search), structural process (Expand search), structural properties (Expand search)
burgers decreases » stress decreases (Expand search), nucleus decreases (Expand search)
decrease burgers » decrease burden (Expand search), decrease further (Expand search)
decrease pain » decreases pain (Expand search), decrease in (Expand search), decreased brain (Expand search)
pain decrease » can decrease (Expand search), taping decrease (Expand search), brain decreases (Expand search)
decrease low » decreases low (Expand search), decreases flow (Expand search), decrease of (Expand search)
low decrease » flow decrease (Expand search), loss decrease (Expand search), to decrease (Expand search)
decrease structural » delineate structural (Expand search), decrease striatal (Expand search), reuse structural (Expand search)
structural proteins » structural protein (Expand search), structural process (Expand search), structural properties (Expand search)
burgers decreases » stress decreases (Expand search), nucleus decreases (Expand search)
decrease burgers » decrease burden (Expand search), decrease further (Expand search)
decrease pain » decreases pain (Expand search), decrease in (Expand search), decreased brain (Expand search)
pain decrease » can decrease (Expand search), taping decrease (Expand search), brain decreases (Expand search)
decrease low » decreases low (Expand search), decreases flow (Expand search), decrease of (Expand search)
low decrease » flow decrease (Expand search), loss decrease (Expand search), to decrease (Expand search)
1
“... replacing meat and fat in beef burgers on technological characteristics, sensory acceptance and hunger...”
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Article
2
“.... In addition, the burgers were evaluated for their antioxidant activity, lipid oxidation, and color difference...”
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Article
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
“... changes in the sensory attributes of the beef burgers at time zero of storage. A tendency to decrease...”
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Article
5
“... changes in the sensory attributes of the beef burgers at time zero of storage. A tendency to decrease...”
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Article
6
“...© 2020 by the authors.Deer meat is characterized by low fat and cholesterol contents and high...”
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Article
7
“... research. Description of the sensory profile of low-sodium burgers using the methodology of Quantitative...”
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Doctoral thesis
8
“... to oxidation, and lower values in the acceptance test compared to the control. Considering burgers, texture...”
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Doctoral thesis
9
“... the decrease of salt and increase of umami ingredient, resulting in softer burgers. The addition...”
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Bachelor thesis
10
“... a decrease in the intensity of red coloring, and the burgers without the addition of extract were yellower...”
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Master thesis
11
“... flour yacon contributed yield and lower shrinkage of burgers....”
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Master thesis
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