Buscas alternativas:
burgers decreases » stress decreases (Expandir a busca), nucleus decreases (Expandir a busca)
dairy processing » energy processing (Expandir a busca)
decrease burgers » decrease burden (Expandir a busca), decrease further (Expandir a busca)
decrease dairy » decreases airway (Expandir a busca), decrease quality (Expandir a busca), decrease urinary (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)
burgers decreases » stress decreases (Expandir a busca), nucleus decreases (Expandir a busca)
dairy processing » energy processing (Expandir a busca)
decrease burgers » decrease burden (Expandir a busca), decrease further (Expandir a busca)
decrease dairy » decreases airway (Expandir a busca), decrease quality (Expandir a busca), decrease urinary (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)
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“... 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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“... 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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“... acceptance. This work aimed to evaluate the decrease of the “beany” flavour and of raffinose, stachyose and...”
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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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“... also form part of the neurological structure. Buttermilk is a by-product of the dairy industry and has...”
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“... at evaluating the contaminating microorganisms in the processing line of fresh cheese, namely Minas frescal and...”
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