Search alternatives:
burgers decreases » stress decreases (Expand search), nucleus decreases (Expand search)
decrease burgers » decrease burden (Expand search), decrease further (Expand search)
batch processing » batch process (Expand search), speech processing (Expand search), fish processing (Expand search)
decrease taping » decrease walking (Expand search), decrease during (Expand search), decrease owing (Expand search)
taping decrease » training decreases (Expand search)
decrease batch » decrease with (Expand search)
decrease at » decrease akt (Expand search), decrease and (Expand search), decrease in (Expand search)
at decrease » rate decrease (Expand search), that decrease (Expand search), and decrease (Expand search)
burgers decreases » stress decreases (Expand search), nucleus decreases (Expand search)
decrease burgers » decrease burden (Expand search), decrease further (Expand search)
batch processing » batch process (Expand search), speech processing (Expand search), fish processing (Expand search)
decrease taping » decrease walking (Expand search), decrease during (Expand search), decrease owing (Expand search)
taping decrease » training decreases (Expand search)
decrease batch » decrease with (Expand search)
decrease at » decrease akt (Expand search), decrease and (Expand search), decrease in (Expand search)
at decrease » rate decrease (Expand search), that decrease (Expand search), and decrease (Expand search)
1
“... characteristics of chicken burgers were investigated. The enzyme was added at 5 different concentrations...”
Access document
Access document
Article
2
“... changes in the sensory attributes of the beef burgers at time zero of storage. A tendency to decrease...”
Access document
Access document
Article
3
“... burgers—100% pork backfat, 100% tiger nut oil, 100% chia oil, and 100% linseed oil—were elaborated. The...”
Access document
Access document
Article
4
5
“... a decrease in the intensity of red coloring, and the burgers without the addition of extract were yellower...”
Access document
Access document
Master thesis
6
“... processing. For the pâté manufacture four different batches were elaborated according to the fat source: 100...”
Access document
Access document
Doctoral thesis
7
“... research. Description of the sensory profile of low-sodium burgers using the methodology of Quantitative...”
Access document
Access document
Doctoral thesis
8
9
10
“... is devalued by the population due to the large presence of pimples in the muscle. The processing of this fish...”
Access document
Access document
Master thesis
11
12
“... was determined. Still, after these tests, the incorporation of the dry formulation in beef burgers was...”
Access document
Access document
Doctoral thesis
13
14