Search alternatives:
textual preprocessing » textual processing (Expand search), spectral preprocessing (Expand search), data preprocessing (Expand search)
burgers decreases » stress decreases (Expand search), nucleus decreases (Expand search)
decrease textual » decrease fetal (Expand search), decrease total (Expand search), disease textual (Expand search)
decrease burgers » decrease burden (Expand search), decrease further (Expand search)
decrease pro » decrease or (Expand search), decrease food (Expand search), decrease treg (Expand search)
pro decrease » to decrease (Expand search), or decrease (Expand search), price decrease (Expand search)
decrease at » decrease akt (Expand search), decrease and (Expand search), decrease in (Expand search)
at decrease » rate decrease (Expand search), that decrease (Expand search), and decrease (Expand search)
textual preprocessing » textual processing (Expand search), spectral preprocessing (Expand search), data preprocessing (Expand search)
burgers decreases » stress decreases (Expand search), nucleus decreases (Expand search)
decrease textual » decrease fetal (Expand search), decrease total (Expand search), disease textual (Expand search)
decrease burgers » decrease burden (Expand search), decrease further (Expand search)
decrease pro » decrease or (Expand search), decrease food (Expand search), decrease treg (Expand search)
pro decrease » to decrease (Expand search), or decrease (Expand search), price decrease (Expand search)
decrease at » decrease akt (Expand search), decrease and (Expand search), decrease in (Expand search)
at decrease » rate decrease (Expand search), that decrease (Expand search), and decrease (Expand search)
1
“... characteristics of chicken burgers were investigated. The enzyme was added at 5 different concentrations...”
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Article
2
“... changes in the sensory attributes of the beef burgers at time zero of storage. A tendency to decrease...”
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Article
3
“... burgers—100% pork backfat, 100% tiger nut oil, 100% chia oil, and 100% linseed oil—were elaborated. The...”
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Article
4
5
“... a decrease in the intensity of red coloring, and the burgers without the addition of extract were yellower...”
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Master thesis
6
“... (VOCs) profile was determined, meanwhile, in burgers the water holding capacity was analysed. For the...”
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Doctoral thesis
7
“... research. Description of the sensory profile of low-sodium burgers using the methodology of Quantitative...”
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Doctoral thesis
8
9
10
“... of proximate composition and microbiological. The sensory profile of the burgers was evaluated using the...”
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Master thesis
11
12
“... was determined. Still, after these tests, the incorporation of the dry formulation in beef burgers was...”
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Doctoral thesis
13
14