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burgers decreases » stress decreases (Expand search), nucleus decreases (Expand search)
decrease rapidly » disease rapidly (Expand search), decrease lipid (Expand search)
rapidly decrease » rapid decrease (Expand search), rapid increase (Expand search), taping decrease (Expand search)
modes processing » does processing (Expand search), modal processing (Expand search), images processing (Expand search)
decrease burgers » decrease burden (Expand search), decrease further (Expand search)
decrease modes » decrease model (Expand search), decreases aedes (Expand search), decrease costs (Expand search)
burgers decreases » stress decreases (Expand search), nucleus decreases (Expand search)
decrease rapidly » disease rapidly (Expand search), decrease lipid (Expand search)
rapidly decrease » rapid decrease (Expand search), rapid increase (Expand search), taping decrease (Expand search)
modes processing » does processing (Expand search), modal processing (Expand search), images processing (Expand search)
decrease burgers » decrease burden (Expand search), decrease further (Expand search)
decrease modes » decrease model (Expand search), decreases aedes (Expand search), decrease costs (Expand search)
1
“... replacing meat and fat in beef burgers on technological characteristics, sensory acceptance and hunger...”
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Article
2
3
“... characteristics of chicken burgers were investigated. The enzyme was added at 5 different concentrations...”
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Article
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5
“... a convenient product, such as burgers. Since fish burgers are not yet established in the market, it requires...”
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Article
6
“.... In addition, the burgers were evaluated for their antioxidant activity, lipid oxidation, and color difference...”
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Article
7
“... changes in the sensory attributes of the beef burgers at time zero of storage. A tendency to decrease...”
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Article
8
“... changes in the sensory attributes of the beef burgers at time zero of storage. A tendency to decrease...”
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Article
9
10
“... burgers—100% pork backfat, 100% tiger nut oil, 100% chia oil, and 100% linseed oil—were elaborated. The...”
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Article
11
12
“... in the present study, dry-cured deer loin showed during the processing a decrease in the colour...”
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Doctoral thesis
13
“... a decrease in the intensity of red coloring, and the burgers without the addition of extract were yellower...”
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Master thesis
14
“... the decrease of salt and increase of umami ingredient, resulting in softer burgers. The addition...”
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Bachelor thesis
15
“... research. Description of the sensory profile of low-sodium burgers using the methodology of Quantitative...”
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Doctoral thesis
16
“...) and develop burgers with fat reduction and addition of dietary fiber. Analyses were performed in flour...”
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Master thesis
17
“...With the constant evolution of the communication systems, the 5G is rapidly becoming a necessity...”
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Master thesis
19
20
“... dos parâmetros do modelo simplificado de Burgers com o aumento da proporção de α-La e/ou GMP na mistura...”
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Master thesis