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)
agate processing » state processing (Expandir a busca), plate processing (Expandir a busca), algae processing (Expandir a busca)
decrease agate » decrease age (Expandir a busca), decrease after (Expandir a busca), decrease akt (Expandir a busca)
decrease toc » decrease of (Expandir a busca), decrease the (Expandir a busca), decreased to (Expandir a busca)
toc decrease » to decrease (Expandir a busca), the decrease (Expandir a busca), not decrease (Expandir a busca)
decreases or » decreases of (Expandir a busca), decreases on (Expandir a busca), decreases boar (Expandir a busca)
or decrease » of decrease (Expandir a busca), not decrease (Expandir a busca), to 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)
agate processing » state processing (Expandir a busca), plate processing (Expandir a busca), algae processing (Expandir a busca)
decrease agate » decrease age (Expandir a busca), decrease after (Expandir a busca), decrease akt (Expandir a busca)
decrease toc » decrease of (Expandir a busca), decrease the (Expandir a busca), decreased to (Expandir a busca)
toc decrease » to decrease (Expandir a busca), the decrease (Expandir a busca), not decrease (Expandir a busca)
decreases or » decreases of (Expandir a busca), decreases on (Expandir a busca), decreases boar (Expandir a busca)
or decrease » of decrease (Expandir a busca), not decrease (Expandir a busca), to decrease (Expandir a busca)
1
“... replacing meat and fat in beef burgers on technological characteristics, sensory acceptance and hunger...”
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Artigo
2
3
“... characteristics of chicken burgers were investigated. The enzyme was added at 5 different concentrations...”
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Artigo
4
5
“... burgers—100% pork backfat, 100% tiger nut oil, 100% chia oil, and 100% linseed oil—were elaborated. The...”
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Artigo
6
“... in the present study, dry-cured deer loin showed during the processing a decrease in the colour...”
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Tese
7
“... dos parâmetros do modelo simplificado de Burgers com o aumento da proporção de α-La e/ou GMP na mistura...”
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Dissertação
8
“... was determined. Still, after these tests, the incorporation of the dry formulation in beef burgers was...”
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Tese