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burgers decreases » stress decreases (Expand search), nucleus decreases (Expand search)
vision processing » visual processing (Expand search), ration processing (Expand search), design processing (Expand search)
decrease burgers » decrease burden (Expand search), decrease further (Expand search)
decrease vision » decreasing vision (Expand search), decrease asian (Expand search), decrease soon (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)
in decrease » in decreased (Expand search), on decrease (Expand search), pain decrease (Expand search)
burgers decreases » stress decreases (Expand search), nucleus decreases (Expand search)
vision processing » visual processing (Expand search), ration processing (Expand search), design processing (Expand search)
decrease burgers » decrease burden (Expand search), decrease further (Expand search)
decrease vision » decreasing vision (Expand search), decrease asian (Expand search), decrease soon (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)
in decrease » in decreased (Expand search), on decrease (Expand search), pain decrease (Expand search)
1
“... replacing meat and fat in beef burgers on technological characteristics, sensory acceptance and hunger...”
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Article
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4
“... characteristics of chicken burgers were investigated. The enzyme was added at 5 different concentrations...”
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Article
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6
“.... In addition, the burgers were evaluated for their antioxidant activity, lipid oxidation, and color difference...”
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Article
7
“... a convenient product, such as burgers. Since fish burgers are not yet established in the market, it requires...”
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Article
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9
“.... The image processing algorithm identifies the bubbles generated in the shielded metal arc underwater...”
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Master thesis
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12
“... the post-processing stage considerably decreases the number of false positives, resulting...”
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Master thesis
13
14
“... changes in the sensory attributes of the beef burgers at time zero of storage. A tendency to decrease...”
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Article
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17
“... in the present study, dry-cured deer loin showed during the processing a decrease in the colour...”
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Doctoral thesis
18
“... burgers—100% pork backfat, 100% tiger nut oil, 100% chia oil, and 100% linseed oil—were elaborated. The...”
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Article
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20
“... a decrease in the intensity of red coloring, and the burgers without the addition of extract were yellower...”
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Master thesis