Buscas alternativas:
decrease collective » disease collective (Expandir a busca), whereas collective (Expandir a busca), increase collection (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 rate » decreased rate (Expandir a busca), decreases rate (Expandir a busca), decrease at (Expandir a busca)
rate decrease » rats decreases (Expandir a busca), rate increase (Expandir a busca), to decrease (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
decrease collective » disease collective (Expandir a busca), whereas collective (Expandir a busca), increase collection (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 rate » decreased rate (Expandir a busca), decreases rate (Expandir a busca), decrease at (Expandir a busca)
rate decrease » rats decreases (Expandir a busca), rate increase (Expandir a busca), to decrease (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
1
“... replacing meat and fat in beef burgers on technological characteristics, sensory acceptance and hunger...”
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Artigo
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3
“... characteristics of chicken burgers were investigated. The enzyme was added at 5 different concentrations...”
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Artigo
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5
“.... In addition, the burgers were evaluated for their antioxidant activity, lipid oxidation, and color difference...”
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Artigo
6
“... a convenient product, such as burgers. Since fish burgers are not yet established in the market, it requires...”
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Artigo
7
“... to levels of poverty in the Brazilian context. In particular, we estimated the process of resources...”
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Dissertação
8
“... changes in the sensory attributes of the beef burgers at time zero of storage. A tendency to decrease...”
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Artigo
9
10
“... in the school some people who were interviewed reported a great decrease in the rate of repetition and...”
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Dissertação
11
“..., parâmetros bioquímicos e renais de ratos machos SHR induzidos à SM. Metodologia: Inoculou-se 5 g de grãos...”
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Dissertação
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14
“... (VOCs) profile was determined, meanwhile, in burgers the water holding capacity was analysed. For the...”
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Tese
15
“... burgers—100% pork backfat, 100% tiger nut oil, 100% chia oil, and 100% linseed oil—were elaborated. The...”
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Artigo
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17
“... a decrease in the intensity of red coloring, and the burgers without the addition of extract were yellower...”
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Dissertação
18
“... the decrease of salt and increase of umami ingredient, resulting in softer burgers. The addition...”
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Trabalho de conclusão de curso
19
“... research. Description of the sensory profile of low-sodium burgers using the methodology of Quantitative...”
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Tese
20
“...) and develop burgers with fat reduction and addition of dietary fiber. Analyses were performed in flour...”
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Dissertação