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burgers decreases » stress decreases (Expand search), nucleus decreases (Expand search)
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of decrease » or decrease (Expand search), not decrease (Expand search), to decrease (Expand search)
burgers decreases » stress decreases (Expand search), nucleus decreases (Expand search)
decrease burgers » decrease burden (Expand search), decrease further (Expand search)
sets processing » seeds processing (Expand search), its processing (Expand search), nuts processing (Expand search)
decrease sets » decrease its (Expand search), decrease std (Expand search), decrease costs (Expand search)
decrease on » decrease in (Expand search), decrease or (Expand search), decrease and (Expand search)
on decrease » on decreased (Expand search), or decrease (Expand search), and decrease (Expand search)
decrease of » decrease in (Expand search)
of decrease » or decrease (Expand search), not decrease (Expand search), to decrease (Expand search)
1
“... replacing meat and fat in beef burgers on technological characteristics, sensory acceptance and hunger...”
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3
“... characteristics of chicken burgers were investigated. The enzyme was added at 5 different concentrations...”
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5
“... a convenient product, such as burgers. Since fish burgers are not yet established in the market, it requires...”
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6
“.... In addition, the burgers were evaluated for their antioxidant activity, lipid oxidation, and color difference...”
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7
“... changes in the sensory attributes of the beef burgers at time zero of storage. A tendency to decrease...”
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8
“... changes in the sensory attributes of the beef burgers at time zero of storage. A tendency to decrease...”
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9
“... FFDM, the rates have shown a little decrease in the scheme performance: 86% of true positive and...”
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Conference object
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“... sets of their ternary mixtures, at a constant fermentation time of 120 h, to obtain primary data...”
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15
“... dispersed to the above said combinations to develop new sets of composite materials. Optical microscope...”
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16
“... in the present study, dry-cured deer loin showed during the processing a decrease in the colour...”
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Doctoral thesis
17
“...) and develop burgers with fat reduction and addition of dietary fiber. Analyses were performed in flour...”
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Master thesis
18
“... burgers—100% pork backfat, 100% tiger nut oil, 100% chia oil, and 100% linseed oil—were elaborated. The...”
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20
“... of processing), on the first day of the experiment. The other sets were processed in the same progressively...”
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