Buscas alternativas:
burgers decreases » stress decreases (Expandir a busca), nucleus decreases (Expandir a busca)
decrease burgers » decrease burden (Expandir a busca), decrease further (Expandir a busca)
text processing » meat processing (Expandir a busca), event processing (Expandir a busca), post processing (Expandir a busca)
decrease skins » decrease in (Expandir a busca), increase skin (Expandir a busca), decrease owing (Expandir a busca)
skins decrease » statins decrease (Expandir a busca), soil decrease (Expandir a busca), lesions decrease (Expandir a busca)
decrease text » decrease their (Expandir a busca), decrease the (Expandir a busca), decrease akt (Expandir a busca)
or decrease » of decrease (Expandir a busca), not decrease (Expandir a busca), to decrease (Expandir a busca)
decrease or » decrease of (Expandir a busca), decrease on (Expandir a busca), decrease pro (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)
text processing » meat processing (Expandir a busca), event processing (Expandir a busca), post processing (Expandir a busca)
decrease skins » decrease in (Expandir a busca), increase skin (Expandir a busca), decrease owing (Expandir a busca)
skins decrease » statins decrease (Expandir a busca), soil decrease (Expandir a busca), lesions decrease (Expandir a busca)
decrease text » decrease their (Expandir a busca), decrease the (Expandir a busca), decrease akt (Expandir a busca)
or decrease » of decrease (Expandir a busca), not decrease (Expandir a busca), to decrease (Expandir a busca)
decrease or » decrease of (Expandir a busca), decrease on (Expandir a busca), decrease pro (Expandir a busca)
1
“... replacing meat and fat in beef burgers on technological characteristics, sensory acceptance and hunger...”
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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
“... burgers—100% pork backfat, 100% tiger nut oil, 100% chia oil, and 100% linseed oil—were elaborated. The...”
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Artigo
5
“... in the present study, dry-cured deer loin showed during the processing a decrease in the colour...”
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Tese
6
“... 5% to 20% are generated. Further, our methods decrease the cost of processing queries when compared to the...”
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Tese
7
“... dos parâmetros do modelo simplificado de Burgers com o aumento da proporção de α-La e/ou GMP na mistura...”
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Dissertação
8
“... was determined. Still, after these tests, the incorporation of the dry formulation in beef burgers was...”
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Tese
9