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decrease burgers » decrease burden (Expand search), decrease further (Expand search)
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owing decrease » taping decrease (Expand search), will decrease (Expand search), skins decrease (Expand search)
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at decrease » rate decrease (Expand search), that decrease (Expand search), and decrease (Expand search)
burgers decreases » stress decreases (Expand search), nucleus decreases (Expand search)
decrease burgers » decrease burden (Expand search), decrease further (Expand search)
decrease owing » decrease lodging (Expand search), decrease during (Expand search), decrease in (Expand search)
owing decrease » taping decrease (Expand search), will decrease (Expand search), skins decrease (Expand search)
and processing » food processing (Expand search)
decrease and » decreases and (Expand search), decrease in (Expand search), decrease of (Expand search)
decreases at » decreases gait (Expand search), decreases and (Expand search), decreases ptp (Expand search)
at decrease » rate decrease (Expand search), that decrease (Expand search), and decrease (Expand search)
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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
3
“... technological quality of dry bean grains processing. In this article industrial processing concepts and features...”
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Article
4
“... technological quality of dry bean grains processing. In this article industrial processing concepts and features...”
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Article
5
“... oily extract on the sensory characteristics and color stability of frozen beef burgers. The crude...”
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Article
6
“... application is a promising treatment in minimal processing, and its interference on the wound-induced response...”
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Article
7
“... application is a promising treatment in minimal processing, and its interference on the wound-induced response...”
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Article
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9
“...Intermetallics and superalloys brazing development is a current topic owing the extending use...”
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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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Article
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“... a decrease in the intensity of red coloring, and the burgers without the addition of extract were yellower...”
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Master thesis
15
“... or chia or linseed). Concerning the deer burgers and the dry-cured deer sausages, the animal fat was...”
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Doctoral thesis
16
“... through various techniques. Treatments studied were: Beef burgers with 25% (B25) and 50% (B50) of sodium...”
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Doctoral thesis
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“... of proximate composition and microbiological. The sensory profile of the burgers was evaluated using the...”
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Master thesis
20