Buscas alternativas:
decrease modulation » disease modulation (Expandir a busca), release modulation (Expandir a busca), increase nodulation (Expandir a busca)
modulation decrease » modulation decreases (Expandir a busca), maturation decreases (Expandir a busca), mutation decreases (Expandir a busca)
burgers decreases » stress decreases (Expandir a busca), nucleus decreases (Expandir a busca)
agate processing » state processing (Expandir a busca), plate processing (Expandir a busca), algae processing (Expandir a busca)
decrease burgers » decrease burden (Expandir a busca), decrease further (Expandir a busca)
decrease agate » decrease age (Expandir a busca), decrease after (Expandir a busca), decrease akt (Expandir a busca)
decreases on » decreases in (Expandir a busca), decreases of (Expandir a busca), decreases bone (Expandir a busca)
on decrease » on decreased (Expandir a busca), of decrease (Expandir a busca), or decrease (Expandir a busca)
decrease modulation » disease modulation (Expandir a busca), release modulation (Expandir a busca), increase nodulation (Expandir a busca)
modulation decrease » modulation decreases (Expandir a busca), maturation decreases (Expandir a busca), mutation decreases (Expandir a busca)
burgers decreases » stress decreases (Expandir a busca), nucleus decreases (Expandir a busca)
agate processing » state processing (Expandir a busca), plate processing (Expandir a busca), algae processing (Expandir a busca)
decrease burgers » decrease burden (Expandir a busca), decrease further (Expandir a busca)
decrease agate » decrease age (Expandir a busca), decrease after (Expandir a busca), decrease akt (Expandir a busca)
decreases on » decreases in (Expandir a busca), decreases of (Expandir a busca), decreases bone (Expandir a busca)
on decrease » on decreased (Expandir a busca), of decrease (Expandir a busca), or 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
“... characteristics of chicken burgers were investigated. The enzyme was added at 5 different concentrations...”
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Artigo
3
4
“... changes in the sensory attributes of the beef burgers at time zero of storage. A tendency to decrease...”
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Artigo
5
“... changes in the sensory attributes of the beef burgers at time zero of storage. A tendency to decrease...”
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Artigo
6
7
“... burgers—100% pork backfat, 100% tiger nut oil, 100% chia oil, and 100% linseed oil—were elaborated. The...”
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Artigo
8
“... in the present study, dry-cured deer loin showed during the processing a decrease in the colour...”
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Tese
9
“... a decrease in the intensity of red coloring, and the burgers without the addition of extract were yellower...”
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Dissertação
10
“... the decrease of salt and increase of umami ingredient, resulting in softer burgers. The addition...”
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Trabalho de conclusão de curso
11
“... research. Description of the sensory profile of low-sodium burgers using the methodology of Quantitative...”
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Tese
12
“...) and develop burgers with fat reduction and addition of dietary fiber. Analyses were performed in flour...”
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Dissertação
14
15
16
“... 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
17
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19
“... was determined. Still, after these tests, the incorporation of the dry formulation in beef burgers was...”
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Tese
20