“... replacing meat and fat in beef burgers on technological characteristics, sensory acceptance and hunger...”
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“... products have been increased, the transglutaminase treatment did not effect sensory parameters of burgers...”
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“... (P<0.002). The sorption isotherms showed that the equilibrium was not modified for the coated papers. All...”
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“... a convenient product, such as burgers. Since fish burgers are not yet established in the market, it requires...”
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“... that there is observed different statistical relationship level between some of objects price-forming...”
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“... changes in the sensory attributes of the beef burgers at time zero of storage. A tendency to decrease...”
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“... changes in the sensory attributes of the beef burgers at time zero of storage. A tendency to decrease...”
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“..., Double Sum have minor improvements but the most important is the performance does not decrease when the...”
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“...). Participants were submitted to a BCI training paradigm using a virtual reality interface over seven sessions...”
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“...Augmented Reality (AR) applications are known for using unconventional devices and enabling...”
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“...) classification image objects using satellites image Landsat 5 - TM and Landsat 8 â OLI. The LANDSAT 5 images...”
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“... that preferentially respond to faces in comparison with other visual objects. By contrast, the...”
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“... texture parameters of deer burgers were not affected. Fatty acid profile was significantly improved with...”
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“... did not display significant differences (P>0.05). Lastly, our study allowed us to conclude that deer...”
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“... a decrease in the intensity of red coloring, and the burgers without the addition of extract were yellower...”
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“.... The color of raw burgers was not affected by the formulations, whereas cooked burgers did not change...”
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