Search alternatives:
visual processing » signal processing (Expand search), minimal processing (Expand search), digital processing (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)
decrease visual » decreased visual (Expand search), decrease visceral (Expand search), decreases visceral (Expand search)
decreases of » decreases in (Expand search), decreases _ (Expand search), decreases c (Expand search)
of decrease » or decrease (Expand search), not decrease (Expand search), to decrease (Expand search)
visual processing » signal processing (Expand search), minimal processing (Expand search), digital processing (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)
decrease visual » decreased visual (Expand search), decrease visceral (Expand search), decreases visceral (Expand search)
decreases of » decreases in (Expand search), decreases _ (Expand search), decreases c (Expand search)
of decrease » or decrease (Expand search), not decrease (Expand search), to decrease (Expand search)
1
“... replacing meat and fat in beef burgers on technological characteristics, sensory acceptance and hunger...”
Access document (1)
Access document (2)
Access document (1)
Access document (2)
Article
2
3
“... characteristics of chicken burgers were investigated. The enzyme was added at 5 different concentrations...”
Access document
Access document
Article
4
5
“... a convenient product, such as burgers. Since fish burgers are not yet established in the market, it requires...”
Access document
Access document
Article
6
“.... In addition, the burgers were evaluated for their antioxidant activity, lipid oxidation, and color difference...”
Access document
Access document
Article
7
“... changes in the sensory attributes of the beef burgers at time zero of storage. A tendency to decrease...”
Access document
Access document
Article
8
“... changes in the sensory attributes of the beef burgers at time zero of storage. A tendency to decrease...”
Access document
Access document
Article
9
10
“... in the present study, dry-cured deer loin showed during the processing a decrease in the colour...”
Access document
Access document
Doctoral thesis
11
“...) and develop burgers with fat reduction and addition of dietary fiber. Analyses were performed in flour...”
Access document
Access document
Master thesis
12
“... burgers—100% pork backfat, 100% tiger nut oil, 100% chia oil, and 100% linseed oil—were elaborated. The...”
Access document
Access document
Article
14
“... a decrease in the intensity of red coloring, and the burgers without the addition of extract were yellower...”
Access document
Access document
Master thesis
15
“... the decrease of salt and increase of umami ingredient, resulting in softer burgers. The addition...”
Access document
Access document
Bachelor thesis
16
“... research. Description of the sensory profile of low-sodium burgers using the methodology of Quantitative...”
Access document
Access document
Doctoral thesis
17
18
“... dos parâmetros do modelo simplificado de Burgers com o aumento da proporção de α-La e/ou GMP na mistura...”
Access document
Access document
Master thesis
19
20