Search alternatives:
semantic processing » seismic processing (Expand search)
decrease semantic » decreases synaptic (Expand search), decreases hepatic (Expand search), decreases lactic (Expand search)
burgers decreases » stress decreases (Expand search), nucleus decreases (Expand search)
decrease burgers » decrease burden (Expand search), decrease further (Expand search)
decrease taping » decrease walking (Expand search), decrease during (Expand search), decrease owing (Expand search)
taping decrease » training decreases (Expand search)
decreases at » decreases gait (Expand search), decreases and (Expand search), decreases ptp (Expand search)
at decrease » rate decrease (Expand search), that decrease (Expand search), and decrease (Expand search)
semantic processing » seismic processing (Expand search)
decrease semantic » decreases synaptic (Expand search), decreases hepatic (Expand search), decreases lactic (Expand search)
burgers decreases » stress decreases (Expand search), nucleus decreases (Expand search)
decrease burgers » decrease burden (Expand search), decrease further (Expand search)
decrease taping » decrease walking (Expand search), decrease during (Expand search), decrease owing (Expand search)
taping decrease » training decreases (Expand search)
decreases at » decreases gait (Expand search), decreases and (Expand search), decreases ptp (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...”
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Article
2
“... changes in the sensory attributes of the beef burgers at time zero of storage. A tendency to decrease...”
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Article
3
“... burgers—100% pork backfat, 100% tiger nut oil, 100% chia oil, and 100% linseed oil—were elaborated. The...”
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Article
4
5
“... a decrease in the intensity of red coloring, and the burgers without the addition of extract were yellower...”
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Master thesis
6
“... in the present study, dry-cured deer loin showed during the processing a decrease in the colour...”
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Doctoral thesis
7
“... research. Description of the sensory profile of low-sodium burgers using the methodology of Quantitative...”
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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...”
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Master thesis
11
12
“... was determined. Still, after these tests, the incorporation of the dry formulation in beef burgers was...”
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Doctoral thesis
13
14