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burgers decreases » stress decreases (Expand search), nucleus decreases (Expand search)
decrease burgers » decrease burden (Expand search), decrease further (Expand search)
whey processing » query processing (Expand search), by processing (Expand search), fishery processing (Expand search)
decrease whey » decrease when (Expand search), decrease the (Expand search), decrease theory (Expand search)
decrease and » decreases and (Expand search), decrease in (Expand search), decrease of (Expand search)
and decrease » and decreases (Expand search), and decreased (Expand search), and increase (Expand search)
decrease or » decrease of (Expand search), decrease pro (Expand search), decrease toc (Expand search)
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1
“... replacing meat and fat in beef burgers on technological characteristics, sensory acceptance and hunger...”
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“... product groups. However, there was a significant decrease in the cooking loss and a significant increase...”
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Article
5
“... of grass carp burgers, by means of the survival analysis and cut-off point. A trained sensory panel and...”
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Article
7
“.... In addition, the burgers were evaluated for their antioxidant activity, lipid oxidation, and color difference...”
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Article
8
“... oily extract on the sensory characteristics and color stability of frozen beef burgers. The crude...”
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9
“... oily extract on the sensory characteristics and color stability of frozen beef burgers. The crude...”
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Article
10
Influence of the concentration of locust bean gum on the gelling ability of whey peptic hydrolysates
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“...Whey protein...”Access document
11
“... depend on air incorporation to maintain their texture and structure during or after processing. Proteins...”
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“... burgers—100% pork backfat, 100% tiger nut oil, 100% chia oil, and 100% linseed oil—were elaborated. The...”
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“... or chia or linseed). Concerning the deer burgers and the dry-cured deer sausages, the animal fat was...”
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Doctoral thesis
19
“... was performed in raw milk whey and the nisin activity was assayed through agar diffusion utilizing...”
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