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)
decreases during » decrease during (Expandir a busca), increases during (Expandir a busca), decreases lung (Expandir a busca)
during decrease » during increased (Expandir a busca), during depressed (Expandir a busca), during disease (Expandir a busca)
and processing » food processing (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)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (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)
decreases during » decrease during (Expandir a busca), increases during (Expandir a busca), decreases lung (Expandir a busca)
during decrease » during increased (Expandir a busca), during depressed (Expandir a busca), during disease (Expandir a busca)
and processing » food processing (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)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
1
“... consumers evaluated the burgers during a refrigerated storage of 30 days. Simultaneously, the pH and the...”
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Artigo
2
“... samples showed an increase in the value of malonaldehyde during storage (P<0.003) and a decrease...”
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Artigo
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“... oily extract on the sensory characteristics and color stability of frozen beef burgers. The crude...”
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Artigo
6
“... oily extract on the sensory characteristics and color stability of frozen beef burgers. The crude...”
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Artigo
7
8
“...Due to recent advances in developing technologies for the production and processing of carbon...”
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Tese
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“... burgers—100% pork backfat, 100% tiger nut oil, 100% chia oil, and 100% linseed oil—were elaborated. The...”
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Artigo
12
“... a decrease in the intensity of red coloring, and the burgers without the addition of extract were yellower...”
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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
“... in 25% and 50% did not affect the quality of the burgers during the storage time, as well as, their physical...”
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Tese
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
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“... of proximate composition and microbiological. The sensory profile of the burgers was evaluated using the...”
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Dissertação