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 lodging » decrease during (Expandir a busca), decrease walking (Expandir a busca)
lodging pattern » logging pattern (Expandir a busca), loading pattern (Expandir a busca), foraging pattern (Expandir a busca)
decrease not » decrease of (Expandir a busca), decrease akt (Expandir a busca), decrease at (Expandir a busca)
not decrease » to decrease (Expandir a busca), not increase (Expandir a busca), and decrease (Expandir a busca)
decrease on » decrease in (Expandir a busca), decrease of (Expandir a busca), decrease or (Expandir a busca)
on decrease » on decreased (Expandir a busca), of decrease (Expandir a busca), or 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)
decrease lodging » decrease during (Expandir a busca), decrease walking (Expandir a busca)
lodging pattern » logging pattern (Expandir a busca), loading pattern (Expandir a busca), foraging pattern (Expandir a busca)
decrease not » decrease of (Expandir a busca), decrease akt (Expandir a busca), decrease at (Expandir a busca)
not decrease » to decrease (Expandir a busca), not increase (Expandir a busca), and decrease (Expandir a busca)
decrease on » decrease in (Expandir a busca), decrease of (Expandir a busca), decrease or (Expandir a busca)
on decrease » on decreased (Expandir a busca), of decrease (Expandir a busca), or decrease (Expandir a busca)
1
“... replacing meat and fat in beef burgers on technological characteristics, sensory acceptance and hunger...”
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Artigo
2
“... products have been increased, the transglutaminase treatment did not effect sensory parameters of burgers...”
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3
4
“... changes in the sensory attributes of the beef burgers at time zero of storage. A tendency to decrease...”
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5
“... changes in the sensory attributes of the beef burgers at time zero of storage. A tendency to decrease...”
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6
7
“... texture parameters of deer burgers were not affected. Fatty acid profile was significantly improved with...”
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Artigo
8
“... (VOCs) profile was determined, meanwhile, in burgers the water holding capacity was analysed. For the...”
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Tese
9
“... a decrease in the intensity of red coloring, and the burgers without the addition of extract were yellower...”
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Dissertação
10
“.... The color of raw burgers was not affected by the formulations, whereas cooked burgers did not change...”
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Trabalho de conclusão de curso
11
“... time of storage on low-sodium beef burgers did not influence attributes as: moisture, crude protein...”
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Tese
12
“... the required by brasilian law. The sensorial analysis showed the burgers note 5, score "liked...”
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Dissertação
14
“... did not interfere with the lodging and architecture levels. However, the variable number of pods per...”
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Trabalho de conclusão de curso
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16
“... dos parâmetros do modelo simplificado de Burgers com o aumento da proporção de α-La e/ou GMP na mistura...”
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Dissertação
17
“... had the highest biomass yield. Intercropped maize did not have lodging, reduction in height, nor...”
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20
“... formulations did not show antimicrobial activity against the tested bacteria and fungi and did not demonstrate...”
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Tese