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Mostrando 1 - 20 resultados de 37 para a busca '(( decrease on decrease pork processing ) OR ( decrease not decrease burgers decreases ))*', tempo de busca: 0,72s Refinar Resultados
2
Publicado em 2018
“... products have been increased, the transglutaminase treatment did not effect sensory parameters of burgers...”
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Artigo
3
Publicado em 2020
“... a convenient product, such as burgers. Since fish burgers are not yet established in the market, it requires...”
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Artigo
4
Publicado em 2023
“.... In addition, the burgers were evaluated for their antioxidant activity, lipid oxidation, and color difference...”
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Artigo
5
Publicado em 2013
“... agrifood system of pork. The research is qualitative and takes on the exploratory descriptive method...”
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Artigo
7
Publicado em 2015
“... decrease of L. monocytogenes. In the batches not inoculated with a commercial starter culture was observed...”
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9
Publicado em 2015
“..., indicated that along processing (i.e., decrease in pH and Aw), there was a tendency for both indicators...”
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12
por Ramella
Publicado em 2023
“... in the present study, dry-cured deer loin showed during the processing a decrease in the colour...”
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Tese
13
Publicado em 2020
“... burgers—100% pork backfat, 100% tiger nut oil, 100% chia oil, and 100% linseed oil—were elaborated. The...”
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Artigo
14
Publicado em 2005
“... products because of their technological benefits, with reduced processing costs, although they are...”
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Artigo
15
Publicado em 2014
“... cavendishii) obtained under different extraction conditions, and to analyze the effect in pork burgers. The...”
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Dissertação
16
Publicado em 2021
“.... 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
17
Publicado em 2020
“... in a relevant growth position. Considering that, our goal was to develop, under semi-industrial processing...”
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Artigo
18
Publicado em 2019
“... products, resulting in a reduction in the loss of liquid residue of pork protein during food processing...”
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Trabalho de conclusão de curso
19
Publicado em 2016
“... time of storage on low-sodium beef burgers did not influence attributes as: moisture, crude protein...”
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Tese
20
Publicado em 2016
“... the required by brasilian law. The sensorial analysis showed the burgers note 5, score "liked...”
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Dissertação
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