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decrease overtime » decrease overall (Expand search)
burgers decreases » stress decreases (Expand search), nucleus decreases (Expand search)
overtime process » colective process (Expand search), time process (Expand search), average process (Expand search)
decrease burgers » decrease burden (Expand search), decrease further (Expand search)
decreases and » decreases in (Expand search), decreases _ (Expand search)
and decrease » and decreases (Expand search), and decreased (Expand search), and increase (Expand search)
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1
“... replacing meat and fat in beef burgers on technological characteristics, sensory acceptance and hunger...”
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Article
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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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8
“... oily extract on the sensory characteristics and color stability of frozen beef burgers. The crude...”
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Article
9
“... as a process that has to be understood over time. The decreases in OSP, AC and CC, and the increases in ILO may...”
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“... burgers—100% pork backfat, 100% tiger nut oil, 100% chia oil, and 100% linseed oil—were elaborated. The...”
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Article
14
“... polyunsaturated fatty acids. Lactose was, as expected, identified in the cheeses and was greatly reduced overtime...”
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Master thesis
15
“...O aproveitamento do metano via acoplamento oxidativo (AOM) é um processo promissor para a obtenção...”
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Doctoral thesis
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17
“... or chia or linseed). Concerning the deer burgers and the dry-cured deer sausages, the animal fat was...”
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Doctoral thesis
18
“...-isothiocyanate (ANIT) on liver histology and at the mitochondrial bioenergetic level. Since, ANIT has been used...”
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Article
19
“... a decrease in the intensity of red coloring, and the burgers without the addition of extract were yellower...”
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Master thesis
20
“... the decrease of salt and increase of umami ingredient, resulting in softer burgers. The addition...”
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Bachelor thesis