Buscas alternativas:
acoustic processing » automatic processing (Expandir a busca), holistic processing (Expandir a busca), aseptic processing (Expandir a busca)
decrease acoustic » increases acoustic (Expandir a busca), decreases aortic (Expandir a busca), decrease costs (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)
decreases to » decreases t (Expandir a busca), decreases mtor (Expandir a busca), decreases the (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease the (Expandir a busca)
acoustic processing » automatic processing (Expandir a busca), holistic processing (Expandir a busca), aseptic processing (Expandir a busca)
decrease acoustic » increases acoustic (Expandir a busca), decreases aortic (Expandir a busca), decrease costs (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)
decreases to » decreases t (Expandir a busca), decreases mtor (Expandir a busca), decreases the (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease the (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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“... a convenient product, such as burgers. Since fish burgers are not yet established in the market, it requires...”
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Artigo
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“... characteristics of chicken burgers were investigated. The enzyme was added at 5 different concentrations...”
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Artigo
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“.... In addition, the burgers were evaluated for their antioxidant activity, lipid oxidation, and color difference...”
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Artigo
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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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Artigo
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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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Artigo
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“... in the present study, dry-cured deer loin showed during the processing a decrease in the colour...”
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Tese
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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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Dissertação
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“..., US application accelerated the sugar dissolution reducing 50% the time to reach the equilibrium. The decrease...”
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Artigo