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burgers decreases » stress decreases (Expand search), nucleus decreases (Expand search)
decrease burgers » decrease burden (Expand search), decrease further (Expand search)
age processing » mage processing (Expand search), image processing (Expand search), agate processing (Expand search)
decrease toc » decrease of (Expand search), decrease the (Expand search), decreased to (Expand search)
toc decrease » to decrease (Expand search), the decrease (Expand search), not decrease (Expand search)
decrease age » decrease the (Expand search), decrease and (Expand search), decrease akt (Expand search)
1
“... replacing meat and fat in beef burgers on technological characteristics, sensory acceptance and hunger...”
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Article
2
3
“... characteristics of chicken burgers were investigated. The enzyme was added at 5 different concentrations...”
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Article
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5
“... a convenient product, such as burgers. Since fish burgers are not yet established in the market, it requires...”
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Article
6
“.... In addition, the burgers were evaluated for their antioxidant activity, lipid oxidation, and color difference...”
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Article
7
“... changes in the sensory attributes of the beef burgers at time zero of storage. A tendency to decrease...”
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Article
8
“... changes in the sensory attributes of the beef burgers at time zero of storage. A tendency to decrease...”
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Article
9
“... burgers—100% pork backfat, 100% tiger nut oil, 100% chia oil, and 100% linseed oil—were elaborated. The...”
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Article
10
11
“... in the present study, dry-cured deer loin showed during the processing a decrease in the colour...”
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Doctoral thesis
12
“... a decrease in the intensity of red coloring, and the burgers without the addition of extract were yellower...”
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Master thesis
13
“... the decrease of salt and increase of umami ingredient, resulting in softer burgers. The addition...”
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Bachelor thesis
14
“... research. Description of the sensory profile of low-sodium burgers using the methodology of Quantitative...”
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Doctoral thesis
15
“...) and develop burgers with fat reduction and addition of dietary fiber. Analyses were performed in flour...”
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Master thesis
17
18
“... dos parâmetros do modelo simplificado de Burgers com o aumento da proporção de α-La e/ou GMP na mistura...”
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Master thesis
19
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