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decrease burgers » decrease burden (Expandir a busca), decrease further (Expandir a busca)
decrease during » increase during (Expandir a busca), increases during (Expandir a busca), increased during (Expandir a busca)
during objects » using objects (Expandir a busca), cutting objects (Expandir a busca), warping objects (Expandir a busca)
decrease that » decrease the (Expandir a busca), decrease at (Expandir a busca), decrees that (Expandir a busca)
that decrease » that increase (Expandir a busca), that increases (Expandir a busca), not decrease (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease the (Expandir a busca)
burgers decreases » stress decreases (Expandir a busca), nucleus decreases (Expandir a busca)
decrease burgers » decrease burden (Expandir a busca), decrease further (Expandir a busca)
decrease during » increase during (Expandir a busca), increases during (Expandir a busca), increased during (Expandir a busca)
during objects » using objects (Expandir a busca), cutting objects (Expandir a busca), warping objects (Expandir a busca)
decrease that » decrease the (Expandir a busca), decrease at (Expandir a busca), decrees that (Expandir a busca)
that decrease » that increase (Expandir a busca), that increases (Expandir a busca), not decrease (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease the (Expandir a busca)
1
“... replacing meat and fat in beef burgers on technological characteristics, sensory acceptance and hunger...”
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Artigo
2
“...Abstract Transglutaminases are enzymes that catalyze the cross-linking between peptides or proteins...”
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Artigo
3
“... samples showed an increase in the value of malonaldehyde during storage (P<0.003) and a decrease...”
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Artigo
4
“... consumers evaluated the burgers during a refrigerated storage of 30 days. Simultaneously, the pH and the...”
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Artigo
5
“... changes in the sensory attributes of the beef burgers at time zero of storage. A tendency to decrease...”
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Artigo
6
“... changes in the sensory attributes of the beef burgers at time zero of storage. A tendency to decrease...”
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Artigo
7
“...α activation during REM in rats exposed to novel objects, in comparison to WK. As expected, no statistically...”
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Artigo
8
9
“... tectonics. The objects of this study are the siliciclastic sediments that define one of the most profound...”
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Artigo de conferência
10
“... difficulties in accessing testing during the pandemic, it is also important to consider that the nucleic acid...”
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Artigo
11
“... allows to identify the main difficulties encountered during the processing, that were mainly related with...”
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Dissertação
12
13
“... perspective that goes beyond physical space, considering this environment as a set of objects, events and...”
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Artigo
14
“... burgers—100% pork backfat, 100% tiger nut oil, 100% chia oil, and 100% linseed oil—were elaborated. The...”
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Artigo
15
16
“... in the present study, dry-cured deer loin showed during the processing a decrease in the colour...”
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Tese
17
“... composition of the different burgers developed. All the treatments showed a reduction in pH during storage...”
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Dissertação
18
19
“... the decrease of salt and increase of umami ingredient, resulting in softer burgers. The addition...”
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Trabalho de conclusão de curso
20
“... Descriptive Analysis (QDA) of the article 2 topic has showed that low-sodium burgers had lower taste of fat...”
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