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burgers decreases » stress decreases (Expand search), nucleus decreases (Expand search)
decrease burgers » decrease burden (Expand search), decrease further (Expand search)
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decrease l » decrease il (Expand search), decrease _ (Expand search), decrease β (Expand search)
l decrease » _ decrease (Expand search), α decrease (Expand search), to decrease (Expand search)
burgers decreases » stress decreases (Expand search), nucleus decreases (Expand search)
decrease burgers » decrease burden (Expand search), decrease further (Expand search)
decrease lost » decreases post (Expand search), decrease costs (Expand search), decrease low (Expand search)
decrease of » decrease in (Expand search)
of decrease » or decrease (Expand search), not decrease (Expand search), to decrease (Expand search)
decrease l » decrease il (Expand search), decrease _ (Expand search), decrease β (Expand search)
l decrease » _ decrease (Expand search), α 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
3
“... characteristics of chicken burgers were investigated. The enzyme was added at 5 different concentrations...”
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Article
4
5
“... a convenient product, such as burgers. Since fish burgers are not yet established in the market, it requires...”
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Article
6
“.... In addition, the burgers were evaluated for their antioxidant activity, lipid oxidation, and color difference...”
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Article
7
“... changes in the sensory attributes of the beef burgers at time zero of storage. A tendency to decrease...”
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Article
8
“... changes in the sensory attributes of the beef burgers at time zero of storage. A tendency to decrease...”
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Article
9
“.... L’ objectiu principal d’aquest treball és investigar la influència de la lleva o pela del suro sobre...”
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Article
10
11
“... (VOCs) profile was determined, meanwhile, in burgers the water holding capacity was analysed. For the...”
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Doctoral thesis
12
“...) and develop burgers with fat reduction and addition of dietary fiber. Analyses were performed in flour...”
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Master thesis
13
“... burgers—100% pork backfat, 100% tiger nut oil, 100% chia oil, and 100% linseed oil—were elaborated. The...”
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Article
15
“... a decrease in the intensity of red coloring, and the burgers without the addition of extract were yellower...”
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Master thesis
16
“... the decrease of salt and increase of umami ingredient, resulting in softer burgers. The addition...”
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Bachelor thesis
17
“...Several factors that can lead to a loss or decrease of an individual’s motor and/or coordination...”
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Master thesis
18
“... it is estimated that approximately 10 - 15% of dyes used for coloring textiles might be lost in waste streams...”
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Conference object
19
“... research. Description of the sensory profile of low-sodium burgers using the methodology of Quantitative...”
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Doctoral thesis
20