Buscas alternativas:
decrease processes » disease processes (Expandir a busca), decay processes (Expandir a busca), increase process (Expandir a busca)
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
decrease statins » disease statins (Expandir a busca)
statins decrease » statins increase (Expandir a busca), skins decrease (Expandir a busca), strain decrease (Expandir a busca)
decrease burgers » decrease burden (Expandir a busca), decrease further (Expandir a busca)
burgers effect » burgers effects (Expandir a busca), surgery effect (Expandir a busca), burger effects (Expandir a busca)
decrease not » decrease of (Expandir a busca), decrease akt (Expandir a busca), decrease at (Expandir a busca)
not decrease » to decrease (Expandir a busca), not increase (Expandir a busca), and decrease (Expandir a busca)
decrease processes » disease processes (Expandir a busca), decay processes (Expandir a busca), increase process (Expandir a busca)
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
decrease statins » disease statins (Expandir a busca)
statins decrease » statins increase (Expandir a busca), skins decrease (Expandir a busca), strain decrease (Expandir a busca)
decrease burgers » decrease burden (Expandir a busca), decrease further (Expandir a busca)
burgers effect » burgers effects (Expandir a busca), surgery effect (Expandir a busca), burger effects (Expandir a busca)
decrease not » decrease of (Expandir a busca), decrease akt (Expandir a busca), decrease at (Expandir a busca)
not decrease » to decrease (Expandir a busca), not increase (Expandir a busca), and decrease (Expandir a busca)
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“... products have been increased, the transglutaminase treatment did not effect sensory parameters of burgers...”
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Artigo
2
“... changes in the sensory attributes of the beef burgers at time zero of storage. A tendency to decrease...”
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Artigo
3
“... changes in the sensory attributes of the beef burgers at time zero of storage. A tendency to decrease...”
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Artigo
4
5
“... (VOCs) profile was determined, meanwhile, in burgers the water holding capacity was analysed. For the...”
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Tese
6
“... cavendishii) obtained under different extraction conditions, and to analyze the effect in pork burgers. The...”
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Dissertação
7
“.... The color of raw burgers was not affected by the formulations, whereas cooked burgers did not change...”
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Trabalho de conclusão de curso
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13
“... platelet activation are important risk factors for atherosclerosis. Thus, the use of statins in combination...”
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Dissertação
14
“... proteico e baixo teor de lipídios. Os resultados para as notas dos atributos sensoriais aparência global...”
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Dissertação
15