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1
“... replacing meat and fat in beef burgers on technological characteristics, sensory acceptance and hunger...”
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Article
2
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4
“... product groups. However, there was a significant decrease in the cooking loss and a significant increase...”
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Article
5
“... of grass carp burgers, by means of the survival analysis and cut-off point. A trained sensory panel and...”
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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
“... oily extract on the sensory characteristics and color stability of frozen beef burgers. The crude...”
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Article
8
“... oily extract on the sensory characteristics and color stability of frozen beef burgers. The crude...”
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Article
9
“... be studied and analyzed to decrease the costs and increase the capacity of transporting scientific...”
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Master thesis
10
“... Earth Engine (GEE) e no software QGIS (versão 3.10.9). Por meio de uma rotina de programação...”
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Master thesis
11
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13
“... burgers—100% pork backfat, 100% tiger nut oil, 100% chia oil, and 100% linseed oil—were elaborated. The...”
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Article
14
15
“... or chia or linseed). Concerning the deer burgers and the dry-cured deer sausages, the animal fat was...”
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Doctoral thesis
16
“... a decrease in the intensity of red coloring, and the burgers without the addition of extract were yellower...”
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Master thesis
17
“... the decrease of salt and increase of umami ingredient, resulting in softer burgers. The addition...”
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Bachelor thesis
18
“... through various techniques. Treatments studied were: Beef burgers with 25% (B25) and 50% (B50) of sodium...”
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Doctoral thesis
19
“...) and develop burgers with fat reduction and addition of dietary fiber. Analyses were performed in flour...”
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Master thesis
20