Buscas alternativas:
based programming » and programming (Expandir a busca), cone programming (Expandir a busca), based program (Expandir a busca)
burgers decreases » stress decreases (Expandir a busca), nucleus decreases (Expandir a busca)
decrease burgers » decrease burden (Expandir a busca), decrease further (Expandir a busca)
decrease based » decreased base (Expandir a busca), decrease blood (Expandir a busca)
decrease after » disease after (Expandir a busca)
after decrease » faster decrease (Expandir a busca), after deceased (Expandir a busca), litter decrease (Expandir a busca)
decrease pain » decreases pain (Expandir a busca), decrease in (Expandir a busca), decreased brain (Expandir a busca)
pain decrease » can decrease (Expandir a busca), taping decrease (Expandir a busca), brain decreases (Expandir a busca)
based programming » and programming (Expandir a busca), cone programming (Expandir a busca), based program (Expandir a busca)
burgers decreases » stress decreases (Expandir a busca), nucleus decreases (Expandir a busca)
decrease burgers » decrease burden (Expandir a busca), decrease further (Expandir a busca)
decrease based » decreased base (Expandir a busca), decrease blood (Expandir a busca)
decrease after » disease after (Expandir a busca)
after decrease » faster decrease (Expandir a busca), after deceased (Expandir a busca), litter decrease (Expandir a busca)
decrease pain » decreases pain (Expandir a busca), decrease in (Expandir a busca), decreased brain (Expandir a busca)
pain decrease » can decrease (Expandir a busca), taping decrease (Expandir a busca), brain decreases (Expandir a busca)
1
“...) as those comprised of Control burgers for up to 3 h after consumption. Burgers containing 3.75 g fiber...”
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Artigo
2
3
“... characteristics of chicken burgers were investigated. The enzyme was added at 5 different concentrations...”
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Artigo
4
“... determined the end of the shelf life of the fish burgers after 21 days, with the COP technique indicating...”
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Artigo
5
“... burgers—100% pork backfat, 100% tiger nut oil, 100% chia oil, and 100% linseed oil—were elaborated. The...”
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Artigo
6
7
“... replaced by vegetable oils emulsion with alginate-based hydrogels. The burgers were manufactured according...”
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Tese
8
“... and the volatile compounds profile of beef burgers. After obtaining the RSN, it was applied...”
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Trabalho de conclusão de curso
9
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11
“... of proximate composition and microbiological. The sensory profile of the burgers was evaluated using the...”
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Dissertação
12
“... Mista o qual considera a adoção de painéis solares pelo consumidor e, consequentemente, a exportação...”
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Dissertação
13
14
“... complexity. In order to reduce tissue trauma, decrease complication rates, and improve functional recovery...”
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15
“... was determined. Still, after these tests, the incorporation of the dry formulation in beef burgers was...”
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Tese
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