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burgers decreases » stress decreases (Expand search), nucleus decreases (Expand search)
decrease burgers » decrease burden (Expand search), decrease further (Expand search)
decrease skins » decrease in (Expand search), increase skin (Expand search), decrease owing (Expand search)
skins decrease » statins decrease (Expand search), soil decrease (Expand search), lesions decrease (Expand search)
nal processing » dunal processing (Expand search), dual processing (Expand search), oral processing (Expand search)
decrease nal » decrease renal (Expand search), decrease at (Expand search), decrease il (Expand search)
decrease or » decrease of (Expand search), decrease on (Expand search), decrease pro (Expand search)
or decrease » of 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)
decrease skins » decrease in (Expand search), increase skin (Expand search), decrease owing (Expand search)
skins decrease » statins decrease (Expand search), soil decrease (Expand search), lesions decrease (Expand search)
nal processing » dunal processing (Expand search), dual processing (Expand search), oral processing (Expand search)
decrease nal » decrease renal (Expand search), decrease at (Expand search), decrease il (Expand search)
decrease or » decrease of (Expand search), decrease on (Expand search), decrease pro (Expand search)
or decrease » of 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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Article
2
3
“... characteristics of chicken burgers were investigated. The enzyme was added at 5 different concentrations...”
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Article
4
“... burgers—100% pork backfat, 100% tiger nut oil, 100% chia oil, and 100% linseed oil—were elaborated. The...”
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Article
5
“... in the present study, dry-cured deer loin showed during the processing a decrease in the colour...”
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Doctoral thesis
6
“... dos parâmetros do modelo simplificado de Burgers com o aumento da proporção de α-La e/ou GMP na mistura...”
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Master thesis
7
“... was determined. Still, after these tests, the incorporation of the dry formulation in beef burgers was...”
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Doctoral thesis