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burgers decreases » stress decreases (Expandir a busca), nucleus decreases (Expandir a busca)
decrease burgers » decrease burden (Expandir a busca), decrease further (Expandir a busca)
nuts processing » nut processing (Expandir a busca), its processing (Expandir a busca), fruits processing (Expandir a busca)
decrease nuts » decrease its (Expandir a busca), decrease costs (Expandir a busca), decrease with (Expandir a busca)
decrease not » decrease of (Expandir a busca), decrease akt (Expandir a busca), decrease at (Expandir a busca)
not decrease » not increase (Expandir a busca), and decrease (Expandir a busca), the decrease (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)
decrease burgers » decrease burden (Expandir a busca), decrease further (Expandir a busca)
nuts processing » nut processing (Expandir a busca), its processing (Expandir a busca), fruits processing (Expandir a busca)
decrease nuts » decrease its (Expandir a busca), decrease costs (Expandir a busca), decrease with (Expandir a busca)
decrease not » decrease of (Expandir a busca), decrease akt (Expandir a busca), decrease at (Expandir a busca)
not decrease » not increase (Expandir a busca), and decrease (Expandir a busca), the decrease (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease the (Expandir a busca)
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“... products have been increased, the transglutaminase treatment did not effect sensory parameters of burgers...”
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3
“... a convenient product, such as burgers. Since fish burgers are not yet established in the market, it requires...”
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4
“.... In addition, the burgers were evaluated for their antioxidant activity, lipid oxidation, and color difference...”
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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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7
“... changes in the sensory attributes of the beef burgers at time zero of storage. A tendency to decrease...”
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“... nut (Dipteryx alata Vogel), the industrial exploitation of these two nuts is still scarce. With this...”
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10
“... texture parameters of deer burgers were not affected. Fatty acid profile was significantly improved with...”
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Artigo
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“... de inibição muito superiores às dos extratos, mesmo em concentrações menores. Notou-se também que houve queda...”
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Dissertação
13
“... in the present study, dry-cured deer loin showed during the processing a decrease in the colour...”
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Tese
14
“... belongs to the top nine of most allergenic foods, among milk, eggs, shellfish, tree nuts, peanuts, wheat...”
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15
“... 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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“.... The color of raw burgers was not affected by the formulations, whereas cooked burgers did not change...”
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Trabalho de conclusão de curso
18
“... time of storage on low-sodium beef burgers did not influence attributes as: moisture, crude protein...”
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Tese
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“... the required by brasilian law. The sensorial analysis showed the burgers note 5, score "liked...”
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Dissertação