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1
“... replacing meat and fat in beef burgers on technological characteristics, sensory acceptance and hunger...”
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“... product groups. However, there was a significant decrease in the cooking loss and a significant increase...”
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5
Subjects:
“...[en] DIGITAL PROCESSING OF IMAGES...”
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Doctoral thesis
6
“... of grass carp burgers, by means of the survival analysis and cut-off point. A trained sensory panel and...”
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7
“.... In addition, the burgers were evaluated for their antioxidant activity, lipid oxidation, and color difference...”
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8
“... oily extract on the sensory characteristics and color stability of frozen beef burgers. The crude...”
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9
“... oily extract on the sensory characteristics and color stability of frozen beef burgers. The crude...”
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“... burgers—100% pork backfat, 100% tiger nut oil, 100% chia oil, and 100% linseed oil—were elaborated. The...”
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Article
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18
“... or chia or linseed). Concerning the deer burgers and the dry-cured deer sausages, the animal fat was...”
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Doctoral thesis
19
“... to Coal, called fugitive emissions. The survey of factors, development, analysis, and suggestions...”
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Bachelor thesis
20