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burgers decreases » stress decreases (Expand search), nucleus decreases (Expand search)
decrease burgers » decrease burden (Expand search), decrease further (Expand search)
decrease naming » decrease walking (Expand search), decrease during (Expand search), decrease owing (Expand search)
naming objects » leaming objects (Expand search), among objects (Expand search), talking objects (Expand search)
decrease that » decrease the (Expand search), decrease at (Expand search), decrees that (Expand search)
that decrease » that increase (Expand search), that increases (Expand search), not decrease (Expand search)
decrease and » decreases and (Expand search), decrease in (Expand search), decrease of (Expand search)
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1
“... replacing meat and fat in beef burgers on technological characteristics, sensory acceptance and hunger...”
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Article
2
3
“... product groups. However, there was a significant decrease in the cooking loss and a significant increase...”
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Article
4
“... a solution of sodium alginate and cinnamon essential oil (CEO) that was used as packaging for burger beef...”
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Article
5
“... investigation of the shelf life. To that end, survival analysis and cut-off point (COP) methodologies access the...”
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Article
6
“... oily extract on the sensory characteristics and color stability of frozen beef burgers. The crude...”
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Article
7
“... oily extract on the sensory characteristics and color stability of frozen beef burgers. The crude...”
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Article
8
“... burgers—100% pork backfat, 100% tiger nut oil, 100% chia oil, and 100% linseed oil—were elaborated. The...”
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Article
9
10
“... or chia or linseed). Concerning the deer burgers and the dry-cured deer sausages, the animal fat was...”
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Doctoral thesis
11
“... a decrease in the intensity of red coloring, and the burgers without the addition of extract were yellower...”
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Master thesis
12
“... the decrease of salt and increase of umami ingredient, resulting in softer burgers. The addition...”
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Bachelor thesis
13
“... through various techniques. Treatments studied were: Beef burgers with 25% (B25) and 50% (B50) of sodium...”
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Doctoral thesis
14
“...) and develop burgers with fat reduction and addition of dietary fiber. Analyses were performed in flour...”
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Master thesis
15
16
“... e a uma avaliação sensorial através dos testes Check all that apply (CATA) e de aceitação com escala hedônica...”
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Master thesis
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20
“... dos parâmetros do modelo simplificado de Burgers com o aumento da proporção de α-La e/ou GMP na mistura...”
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Master thesis