Buscas alternativas:
adhesion processing » adhesion process (Expandir a busca), radiation processing (Expandir a busca), adhesion protein (Expandir a busca)
decrease adhesion » increases adhesion (Expandir a busca), decrease asian (Expandir a busca), decreases aggression (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)
decreases with » increases with (Expandir a busca), decreases in (Expandir a busca)
with decrease » with decreased (Expandir a busca), with deceased (Expandir a busca), with increase (Expandir a busca)
decrease not » decrease of (Expandir a busca), decrease akt (Expandir a busca), decrease at (Expandir a busca)
not decrease » to decrease (Expandir a busca), not increase (Expandir a busca), and decrease (Expandir a busca)
adhesion processing » adhesion process (Expandir a busca), radiation processing (Expandir a busca), adhesion protein (Expandir a busca)
decrease adhesion » increases adhesion (Expandir a busca), decrease asian (Expandir a busca), decreases aggression (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)
decreases with » increases with (Expandir a busca), decreases in (Expandir a busca)
with decrease » with decreased (Expandir a busca), with deceased (Expandir a busca), with increase (Expandir a busca)
decrease not » decrease of (Expandir a busca), decrease akt (Expandir a busca), decrease at (Expandir a busca)
not decrease » to decrease (Expandir a busca), not increase (Expandir a busca), and decrease (Expandir a busca)
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“... reduction in caloric value. Burgers with up to 3.75 g fiber/80 g portion showed the same...”
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Artigo
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“... products have been increased, the transglutaminase treatment did not effect sensory parameters of burgers...”
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“...The aim of this study was to evaluate a new packaging system in which the paper was covered with...”
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“.... However, the decrease in temperature observed does not limit composite processing. Furthermore, the degree...”
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“... a convenient product, such as burgers. Since fish burgers are not yet established in the market, it requires...”
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“... changes in the sensory attributes of the beef burgers at time zero of storage. A tendency to decrease...”
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“... changes in the sensory attributes of the beef burgers at time zero of storage. A tendency to decrease...”
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“... texture parameters of deer burgers were not affected. Fatty acid profile was significantly improved with...”
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“... neutralized with ethanol and cross-linked with glutaraldehyde. A decrease of the fiber average diameter from...”
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“... replaced by vegetable oils emulsion with alginate-based hydrogels. The burgers were manufactured according...”
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Tese
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