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 and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease the (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
decrease of » decrease in (Expandir a busca)
of decrease » or decrease (Expandir a busca), not decrease (Expandir a busca), to decrease (Expandir a busca)
decrease es » decrease its (Expandir a busca), decrease in (Expandir a busca), decrease _ (Expandir a busca)
es programa » es program (Expandir a busca), notes programa (Expandir a busca), areas programa (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 and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease the (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
decrease of » decrease in (Expandir a busca)
of decrease » or decrease (Expandir a busca), not decrease (Expandir a busca), to decrease (Expandir a busca)
decrease es » decrease its (Expandir a busca), decrease in (Expandir a busca), decrease _ (Expandir a busca)
es programa » es program (Expandir a busca), notes programa (Expandir a busca), areas programa (Expandir a busca)
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“... replacing meat and fat in beef burgers on technological characteristics, sensory acceptance and hunger...”
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“...Universidade Federal do Rio de Janeiro. Instituto de Bioquímica Médica Leopoldo de Meis. Programa...”
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“... context, some studies suggested that microcredit programs (MP) and cash transfer programs (CTP) are...”
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“... product groups. However, there was a significant decrease in the cooking loss and a significant increase...”
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“... of grass carp burgers, by means of the survival analysis and cut-off point. A trained sensory panel and...”
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“.... In addition, the burgers were evaluated for their antioxidant activity, lipid oxidation, and color difference...”
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“... - PAD. No entanto, a construção de grafo geralmente está embutida no programa, cujas estruturas de dados...”
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“... oily extract on the sensory characteristics and color stability of frozen beef burgers. The crude...”
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“... oily extract on the sensory characteristics and color stability of frozen beef burgers. The crude...”
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“... users with a reduction in body fat, a reduction in cholesterol and triglyceride levels and...”
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