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burgers decreases » stress decreases (Expandir a busca), nucleus decreases (Expandir a busca)
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Mostrando 1 - 20 resultados de 39 para a busca '(( decrease of decrease algae processing ) OR ( decrease burgers decreases not decrease ))*', tempo de busca: 0,78s Refinar Resultados
1
Publicado em 2018
“... products have been increased, the transglutaminase treatment did not effect sensory parameters of burgers...”
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Artigo
2
Publicado em 2020
“... a convenient product, such as burgers. Since fish burgers are not yet established in the market, it requires...”
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Artigo
3
Publicado em 2023
“.... In addition, the burgers were evaluated for their antioxidant activity, lipid oxidation, and color difference...”
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Artigo
4
Publicado em 2017
“... the post-processing stage considerably decreases the number of false positives, resulting...”
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Dissertação
9
Publicado em 2015
“... named "blue-green algae", in spite of being nowadays classified as Gramnegative bacteria. The worldwide...”
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11
Publicado em 2023
“... algae were effectively blended for the manufacturing of an adequate biomaterial ink to achieve...”
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Artigo
12
Publicado em 2020
“... texture parameters of deer burgers were not affected. Fatty acid profile was significantly improved with...”
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Artigo
13
Publicado em 2017
“...A alga verde Ulva rigida e a alga vermelha Gracilaria sp. são algas edíveis e constituem uma fonte...”
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Dissertação
14
por Ramella
Publicado em 2023
“... in the present study, dry-cured deer loin showed during the processing a decrease in the colour...”
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Tese
15
Publicado em 2014
“... a decrease in the intensity of red coloring, and the burgers without the addition of extract were yellower...”
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Dissertação
16
Publicado em 2021
“.... 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
17
Publicado em 2016
“.... Marine polysaccharides are among the most abundant materials in the seas, which contributes to a decrease...”
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Artigo
18
Publicado em 2016
“... time of storage on low-sodium beef burgers did not influence attributes as: moisture, crude protein...”
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Tese
19
Publicado em 2016
“... the required by brasilian law. The sensorial analysis showed the burgers note 5, score "liked...”
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Dissertação
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