Buscas alternativas:
burgers decreases » stress decreases (Expandir a busca), nucleus decreases (Expandir a busca)
dairy processing » energy processing (Expandir a busca)
decrease burgers » decrease burden (Expandir a busca), decrease further (Expandir a busca)
decrease dairy » decreases airway (Expandir a busca), decrease quality (Expandir a busca), decrease urinary (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and 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)
burgers decreases » stress decreases (Expandir a busca), nucleus decreases (Expandir a busca)
dairy processing » energy processing (Expandir a busca)
decrease burgers » decrease burden (Expandir a busca), decrease further (Expandir a busca)
decrease dairy » decreases airway (Expandir a busca), decrease quality (Expandir a busca), decrease urinary (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and 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)
1
“... replacing meat and fat in beef burgers on technological characteristics, sensory acceptance and hunger...”
Acessar documento (1)
Acessar documento (2)
Acessar documento (1)
Acessar documento (2)
Artigo
2
3
4
5
6
“... product groups. However, there was a significant decrease in the cooking loss and a significant increase...”
Acessar documento
Acessar documento
Artigo
7
“... of grass carp burgers, by means of the survival analysis and cut-off point. A trained sensory panel and...”
Acessar documento
Acessar documento
Artigo
8
9
“.... In addition, the burgers were evaluated for their antioxidant activity, lipid oxidation, and color difference...”
Acessar documento
Acessar documento
Artigo
10
“... oily extract on the sensory characteristics and color stability of frozen beef burgers. The crude...”
Acessar documento
Acessar documento
Artigo
11
“... oily extract on the sensory characteristics and color stability of frozen beef burgers. The crude...”
Acessar documento
Acessar documento
Artigo
12
13
14
15
16
17
18
“... burgers—100% pork backfat, 100% tiger nut oil, 100% chia oil, and 100% linseed oil—were elaborated. The...”
Acessar documento
Acessar documento
Artigo
19
20
“... or chia or linseed). Concerning the deer burgers and the dry-cured deer sausages, the animal fat was...”
Acessar documento
Acessar documento
Tese