Buscas alternativas:
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 rapidly » disease rapidly (Expandir a busca), decrease lipid (Expandir a busca)
rapidly decrease » rapid decrease (Expandir a busca), rapid increase (Expandir a busca), taping decrease (Expandir a busca)
decrease using » decrease during (Expandir a busca), decrease owing (Expandir a busca), decreases during (Expandir a busca)
using patterns » using pattern (Expandir a busca), cutting patterns (Expandir a busca), eating patterns (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)
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 rapidly » disease rapidly (Expandir a busca), decrease lipid (Expandir a busca)
rapidly decrease » rapid decrease (Expandir a busca), rapid increase (Expandir a busca), taping decrease (Expandir a busca)
decrease using » decrease during (Expandir a busca), decrease owing (Expandir a busca), decreases during (Expandir a busca)
using patterns » using pattern (Expandir a busca), cutting patterns (Expandir a busca), eating patterns (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)
1
“... products have been increased, the transglutaminase treatment did not effect sensory parameters of burgers...”
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Artigo
2
“... a convenient product, such as burgers. Since fish burgers are not yet established in the market, it requires...”
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3
“.... In addition, the burgers were evaluated for their antioxidant activity, lipid oxidation, and color difference...”
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Artigo
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
“... texture parameters of deer burgers were not affected. Fatty acid profile was significantly improved with...”
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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
“... childhood to mid-life have not been described in general populations across different geographical contexts...”
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Artigo
10
“... a decrease in the intensity of red coloring, and the burgers without the addition of extract were yellower...”
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Dissertação
11
“.... The color of raw burgers was not affected by the formulations, whereas cooked burgers did not change...”
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Trabalho de conclusão de curso
12
“... research. Description of the sensory profile of low-sodium burgers using the methodology of Quantitative...”
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Tese
13
14
“... the required by brasilian law. The sensorial analysis showed the burgers note 5, score "liked...”
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Dissertação
16
“... analysis to estimate drug use patterns is a rapidly growing field. The study of WWTP influencers makes...”
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Dissertação
17
“... of soluble P was evaluated using 31P NMR spectroscopy. On average, 80.2 and 19.8 % of the total P in the...”
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Artigo
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