Buscas alternativas:
burgers decreases » stress decreases (Expandir a busca), nucleus decreases (Expandir a busca)
decrease burgers » decrease burden (Expandir a busca), decrease further (Expandir a busca)
8 processing » 2 processing (Expandir a busca), 1 processing (Expandir a busca), co processing (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease the (Expandir a busca)
decrease 8 » decrease _ (Expandir a busca), decrease β (Expandir a busca), decrease in (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)
8 processing » 2 processing (Expandir a busca), 1 processing (Expandir a busca), co processing (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease the (Expandir a busca)
decrease 8 » decrease _ (Expandir a busca), decrease β (Expandir a busca), decrease in (Expandir a busca)
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“... replacing meat and fat in beef burgers on technological characteristics, sensory acceptance and hunger...”
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Assuntos:
“...joint characteristics and functions...”
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“... Ti10Mo8Nb6Zr beta alloy. Alloy processing involves arc melting, heat treatment, and cold forging. The...”
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“... product groups. However, there was a significant decrease in the cooking loss and a significant increase...”
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“... of grass carp burgers, by means of the survival analysis and cut-off point. A trained sensory panel and...”
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“.... In addition, the burgers were evaluated for their antioxidant activity, lipid oxidation, and color difference...”
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“... significant counts at 10 min. Decrease in bacterial growth was once again evidenced between 10 and 12.5 min...”
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“... oily extract on the sensory characteristics and color stability of frozen beef burgers. The crude...”
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“... oily extract on the sensory characteristics and color stability of frozen beef burgers. The crude...”
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“... sensory processing and learning while preventing pro-active interference when task demands are high...”
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Assuntos:
“...Hot-forging wire and arc additive manufacturing (HF-WAAM)...”
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