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)
state processing » starch processing (Expandir a busca), image processing (Expandir a busca), the processing (Expandir a busca)
decrease state » decrease the (Expandir a busca), decrease at (Expandir a busca), decreased rate (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)
burgers decreases » stress decreases (Expandir a busca), nucleus decreases (Expandir a busca)
decrease burgers » decrease burden (Expandir a busca), decrease further (Expandir a busca)
state processing » starch processing (Expandir a busca), image processing (Expandir a busca), the processing (Expandir a busca)
decrease state » decrease the (Expandir a busca), decrease at (Expandir a busca), decreased rate (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)
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“... replacing meat and fat in beef burgers on technological characteristics, sensory acceptance and hunger...”
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“... extraction of valuable bioactive compounds. This work evaluated the effect of solid-state fermentation on the...”
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“... characteristics of chicken burgers were investigated. The enzyme was added at 5 different concentrations...”
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“... no detectable decrease in activity when held for more than 16 hr at 47°C or 2 hr at 60°C. The enzyme liberated...”
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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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“.... In addition, the burgers were evaluated for their antioxidant activity, lipid oxidation, and color difference...”
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“... Ti10Mo8Nb6Zr beta alloy. Alloy processing involves arc melting, heat treatment, and cold forging. The...”
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“...In samples of canned sausages produced in São Paulo State, the moisture/protein ratio showed a wide...”
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