Buscas alternativas:
exertion processing » execution processing (Expandir a busca), extrusion processing (Expandir a busca), emotion processing (Expandir a busca)
decrease exertion » decrease prevention (Expandir a busca), decrease migration (Expandir a busca), decreases exercise (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 risk » decreased risk (Expandir a busca), increase risk (Expandir a busca), decrease in (Expandir a busca)
risk decrease » risk decreases (Expandir a busca), risk increase (Expandir a busca), break decrease (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease the (Expandir a busca)
exertion processing » execution processing (Expandir a busca), extrusion processing (Expandir a busca), emotion processing (Expandir a busca)
decrease exertion » decrease prevention (Expandir a busca), decrease migration (Expandir a busca), decreases exercise (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 risk » decreased risk (Expandir a busca), increase risk (Expandir a busca), decrease in (Expandir a busca)
risk decrease » risk decreases (Expandir a busca), risk increase (Expandir a busca), break decrease (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease the (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
“... a convenient product, such as burgers. Since fish burgers are not yet established in the market, it requires...”
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Artigo
4
“... characteristics of chicken burgers were investigated. The enzyme was added at 5 different concentrations...”
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Artigo
5
“.... In addition, the burgers were evaluated for their antioxidant activity, lipid oxidation, and color difference...”
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Artigo
6
“... changes in the sensory attributes of the beef burgers at time zero of storage. A tendency to decrease...”
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Artigo
7
“... 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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9
“... in the present study, dry-cured deer loin showed during the processing a decrease in the colour...”
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Tese
10
“... a decrease in the intensity of red coloring, and the burgers without the addition of extract were yellower...”
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Dissertação
11
“... the decrease of salt and increase of umami ingredient, resulting in softer burgers. The addition...”
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Trabalho de conclusão de curso
12
“... research. Description of the sensory profile of low-sodium burgers using the methodology of Quantitative...”
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Tese
13
“...) and develop burgers with fat reduction and addition of dietary fiber. Analyses were performed in flour...”
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Dissertação
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18
“... is devalued by the population due to the large presence of pimples in the muscle. The processing of this fish...”
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Dissertação
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