Buscas alternativas:
sodium processing » sorghum processing (Expandir a busca), minimum processing (Expandir a busca), optimum processing (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 sodium » decrease sod (Expandir a busca), decreases iodide (Expandir a busca), decrease lodging (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)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
sodium processing » sorghum processing (Expandir a busca), minimum processing (Expandir a busca), optimum processing (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 sodium » decrease sod (Expandir a busca), decreases iodide (Expandir a busca), decrease lodging (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)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (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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“... characteristics of chicken burgers were investigated. The enzyme was added at 5 different concentrations...”
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“... a solution of sodium alginate and cinnamon essential oil (CEO) that was used as packaging for burger beef...”
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“... a convenient product, such as burgers. Since fish burgers are not yet established in the market, it requires...”
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Identification and evaluation of antimicrobial resistance of yeast in minimally processed vegetables
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“...sodium hypochlorite...”Acessar documento
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“... changes in the sensory attributes of the beef burgers at time zero of storage. A tendency to decrease...”
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