Buscas alternativas:
adhesion processing » adhesion process (Expandir a busca), radiation processing (Expandir a busca), adhesion protein (Expandir a busca)
decrease adhesion » increases adhesion (Expandir a busca), decrease asian (Expandir a busca), decreases aggression (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)
decreases with » increases with (Expandir a busca), decreases in (Expandir a busca)
with decrease » with decreased (Expandir a busca), with deceased (Expandir a busca), with increase (Expandir a busca)
decrease or » decrease of (Expandir a busca), decrease on (Expandir a busca), decrease pro (Expandir a busca)
or decrease » of decrease (Expandir a busca), not decrease (Expandir a busca), to decrease (Expandir a busca)
adhesion processing » adhesion process (Expandir a busca), radiation processing (Expandir a busca), adhesion protein (Expandir a busca)
decrease adhesion » increases adhesion (Expandir a busca), decrease asian (Expandir a busca), decreases aggression (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)
decreases with » increases with (Expandir a busca), decreases in (Expandir a busca)
with decrease » with decreased (Expandir a busca), with deceased (Expandir a busca), with increase (Expandir a busca)
decrease or » decrease of (Expandir a busca), decrease on (Expandir a busca), decrease pro (Expandir a busca)
or decrease » of decrease (Expandir a busca), not decrease (Expandir a busca), to decrease (Expandir a busca)
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“... reduction in caloric value. Burgers with up to 3.75 g fiber/80 g portion showed the same...”
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Artigo
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“... characteristics of chicken burgers were investigated. The enzyme was added at 5 different concentrations...”
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Artigo
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“...The aim of this study was to evaluate a new packaging system in which the paper was covered with...”
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Artigo
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“... determined the end of the shelf life of the fish burgers after 21 days, with the COP technique indicating...”
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Artigo
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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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Artigo
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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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Artigo
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“... texture parameters of deer burgers were not affected. Fatty acid profile was significantly improved with...”
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Artigo
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“... replaced by vegetable oils emulsion with alginate-based hydrogels. The burgers were manufactured according...”
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Tese
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“... IC50 of 0.31 μg/mL; this extract was then applied in the products. The pork burgers were prepared with...”
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Dissertação
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