Buscas alternativas:
burgers decreases » stress decreases (Expandir a busca), nucleus decreases (Expandir a busca)
bleach processing » speech processing (Expandir a busca), batch processing (Expandir a busca), quench processing (Expandir a busca)
decrease burgers » decrease burden (Expandir a busca), decrease further (Expandir a busca)
decrease bleach » decreases breast (Expandir a busca), decrease release (Expandir a busca)
decrease to » decrease toc (Expandir a busca), decreased to (Expandir a busca), decrease the (Expandir a busca)
burgers decreases » stress decreases (Expandir a busca), nucleus decreases (Expandir a busca)
bleach processing » speech processing (Expandir a busca), batch processing (Expandir a busca), quench processing (Expandir a busca)
decrease burgers » decrease burden (Expandir a busca), decrease further (Expandir a busca)
decrease bleach » decreases breast (Expandir a busca), decrease release (Expandir a busca)
decrease to » decrease toc (Expandir a busca), decreased to (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
“... arrangement, heat-fixed direct smear and sediment from 74 bleach-processed and 20 non-processed specimens from...”
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Artigo
3
“... arrangement,heat-fixed direct smear and sediment from 74 bleach-processed and 20 non-processed specimens from...”
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Artigo
4
“... the minimal formation of organochlorine compounds, expressed as AOX, in the bleach plant of a kraft...”
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Artigo
5
“... packaged. The objective of this review article is about the processing and production of bleach, with the...”
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Artigo
6
7
“... a convenient product, such as burgers. Since fish burgers are not yet established in the market, it requires...”
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Artigo
8
“... characteristics of chicken burgers were investigated. The enzyme was added at 5 different concentrations...”
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Artigo
9
“.... In addition, the burgers were evaluated for their antioxidant activity, lipid oxidation, and color difference...”
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Artigo
10
“... changes in the sensory attributes of the beef burgers at time zero of storage. A tendency to decrease...”
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Artigo
11
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13
“... burgers—100% pork backfat, 100% tiger nut oil, 100% chia oil, and 100% linseed oil—were elaborated. The...”
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Artigo
14
15
“... in the present study, dry-cured deer loin showed during the processing a decrease in the colour...”
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Tese
16
“... a decrease in the intensity of red coloring, and the burgers without the addition of extract were yellower...”
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Dissertação
17
“... the decrease of salt and increase of umami ingredient, resulting in softer burgers. The addition...”
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Trabalho de conclusão de curso
18
“... research. Description of the sensory profile of low-sodium burgers using the methodology of Quantitative...”
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Tese
19
“...) and develop burgers with fat reduction and addition of dietary fiber. Analyses were performed in flour...”
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Dissertação