Buscas alternativas:
decreases decrease » decreases disease (Expandir a busca), decreases breast (Expandir a busca), diseases decreases (Expandir a busca)
burgers decreases » stress decreases (Expandir a busca), nucleus decreases (Expandir a busca)
age preprocessing » image preprocessing (Expandir a busca), the preprocessing (Expandir a busca), and preprocessing (Expandir a busca)
decrease burgers » decrease burden (Expandir a busca), decrease further (Expandir a busca)
decrease after » disease after (Expandir a busca)
decrease age » decrease the (Expandir a busca), decrease and (Expandir a busca), decrease akt (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease the (Expandir a busca)
decreases decrease » decreases disease (Expandir a busca), decreases breast (Expandir a busca), diseases decreases (Expandir a busca)
burgers decreases » stress decreases (Expandir a busca), nucleus decreases (Expandir a busca)
age preprocessing » image preprocessing (Expandir a busca), the preprocessing (Expandir a busca), and preprocessing (Expandir a busca)
decrease burgers » decrease burden (Expandir a busca), decrease further (Expandir a busca)
decrease after » disease after (Expandir a busca)
decrease age » decrease the (Expandir a busca), decrease and (Expandir a busca), decrease akt (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease the (Expandir a busca)
1
“...) as those comprised of Control burgers for up to 3 h after consumption. Burgers containing 3.75 g fiber...”
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Artigo
2
3
“... characteristics of chicken burgers were investigated. The enzyme was added at 5 different concentrations...”
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Artigo
4
“... determined the end of the shelf life of the fish burgers after 21 days, with the COP technique indicating...”
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Artigo
5
6
“... burgers—100% pork backfat, 100% tiger nut oil, 100% chia oil, and 100% linseed oil—were elaborated. The...”
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Artigo
7
8
“... (VOCs) profile was determined, meanwhile, in burgers the water holding capacity was analysed. For the...”
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Tese
9
“... and the volatile compounds profile of beef burgers. After obtaining the RSN, it was applied...”
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Trabalho de conclusão de curso
10
11
“... of proximate composition and microbiological. The sensory profile of the burgers was evaluated using the...”
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Dissertação
12
13
“... was determined. Still, after these tests, the incorporation of the dry formulation in beef burgers was...”
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Tese
14
“... saccharide is not well absorbed by most of the world population, due to the decrease in the production of the...”
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Tese
15