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decrease burgers » decrease burden (Expandir a busca), decrease further (Expandir a busca)
its processor » cots processor (Expandir a busca), its professors (Expandir a busca), mips processor (Expandir a busca)
decrease its » decreases its (Expandir a busca), decrease with (Expandir a busca), decrease in (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease the (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (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)
its processor » cots processor (Expandir a busca), its professors (Expandir a busca), mips processor (Expandir a busca)
decrease its » decreases its (Expandir a busca), decrease with (Expandir a busca), decrease in (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease the (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
1
“... replacing meat and fat in beef burgers on technological characteristics, sensory acceptance and hunger...”
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Artigo
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3
“... characteristics of chicken burgers were investigated. The enzyme was added at 5 different concentrations...”
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Artigo
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5
“.... In addition, the burgers were evaluated for their antioxidant activity, lipid oxidation, and color difference...”
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Artigo
6
“... a convenient product, such as burgers. Since fish burgers are not yet established in the market, it requires...”
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Artigo
7
“... changes in the sensory attributes of the beef burgers at time zero of storage. A tendency to decrease...”
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Artigo
8
“...Abstract The seed by-products of pequi pulp processing have a kernel in its core which is not used...”
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Artigo
9
“...The seed by-products of pequi pulp processing have a kernel in its core which is not used due...”
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Artigo
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11
“... (VOCs) profile was determined, meanwhile, in burgers the water holding capacity was analysed. For the...”
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Tese
12
“... burgers—100% pork backfat, 100% tiger nut oil, 100% chia oil, and 100% linseed oil—were elaborated. The...”
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Artigo
13
14
“... a decrease in the intensity of red coloring, and the burgers without the addition of extract were yellower...”
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Dissertação
15
“... the decrease of salt and increase of umami ingredient, resulting in softer burgers. The addition...”
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Trabalho de conclusão de curso
16
“... have been increasing processing power. The processor is the electronic component responsible...”
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Trabalho de conclusão de curso
17
“... depreciation. One way to decrease the data movement is to process the data in-situ, which means processing the...”
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Dissertação
18
“... converged improvement in outcomes of organizational administrative processor, with its continuity achieved...”
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Trabalho de conclusão de curso
19
“... feasibility to control lipid oxidation in beef burgers during its shelf life, improving the sensory quality....”
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Tese
20
“...) and develop burgers with fat reduction and addition of dietary fiber. Analyses were performed in flour...”
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Dissertação