Buscas alternativas:
burgers decreases » stress decreases (Expandir a busca), nucleus decreases (Expandir a busca)
decrease burgers » decrease burden (Expandir a busca), decrease further (Expandir a busca)
wet processing » meat processing (Expandir a busca), text processing (Expandir a busca), heat processing (Expandir a busca)
decrease wet » decrease with (Expandir a busca), decrease when (Expandir a busca), decrease akt (Expandir a busca)
decreases of » decreases in (Expandir a busca), decreases _ (Expandir a busca), decreases c (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease the (Expandir a busca)
of decrease » or decrease (Expandir a busca), not decrease (Expandir a busca), _ 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)
wet processing » meat processing (Expandir a busca), text processing (Expandir a busca), heat processing (Expandir a busca)
decrease wet » decrease with (Expandir a busca), decrease when (Expandir a busca), decrease akt (Expandir a busca)
decreases of » decreases in (Expandir a busca), decreases _ (Expandir a busca), decreases c (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease the (Expandir a busca)
of decrease » or decrease (Expandir a busca), not decrease (Expandir a busca), _ decrease (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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“... characteristics of chicken burgers were investigated. The enzyme was added at 5 different concentrations...”
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“... a convenient product, such as burgers. Since fish burgers are not yet established in the market, it requires...”
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“.... In addition, the burgers were evaluated for their antioxidant activity, lipid oxidation, and color difference...”
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“... work includes the study of three different stick electrodes specifically designed for Underwater wet...”
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Dissertação
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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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“... changes in the sensory attributes of the beef burgers at time zero of storage. A tendency to decrease...”
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“... for histological processing. Results The milk of the hypothyroid wet nurse decreases proteins (16-26%), lipids...”
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“...This work aimed to evaluate the influence of dry and wet heat processing on the antioxidant profile...”
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“.... The study was developed by using Landsat 8 images from January and August, 2015. Image processing was...”
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