Buscas alternativas:
aseptic processing » semantic processing (Expandir a busca), seismic processing (Expandir a busca), graphic processing (Expandir a busca)
burgers decreases » stress decreases (Expandir a busca), nucleus decreases (Expandir a busca)
decrease aseptic » decrease arsenic (Expandir a busca), decreases hepatic (Expandir a busca), decreases aortic (Expandir a busca)
decrease burgers » decrease burden (Expandir a busca), decrease further (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
food decrease » food decreases (Expandir a busca), foods decreases (Expandir a busca), flow decrease (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)
aseptic processing » semantic processing (Expandir a busca), seismic processing (Expandir a busca), graphic processing (Expandir a busca)
burgers decreases » stress decreases (Expandir a busca), nucleus decreases (Expandir a busca)
decrease aseptic » decrease arsenic (Expandir a busca), decreases hepatic (Expandir a busca), decreases aortic (Expandir a busca)
decrease burgers » decrease burden (Expandir a busca), decrease further (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
food decrease » food decreases (Expandir a busca), foods decreases (Expandir a busca), flow decrease (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)
1
“... replacing meat and fat in beef burgers on technological characteristics, sensory acceptance and hunger...”
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Artigo
2
“... characteristics of chicken burgers were investigated. The enzyme was added at 5 different concentrations...”
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Artigo
3
4
“.... In addition, the burgers were evaluated for their antioxidant activity, lipid oxidation, and color difference...”
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Artigo
5
“... a convenient product, such as burgers. Since fish burgers are not yet established in the market, it requires...”
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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
“... e a Tecnologia, I.P., through the NewFood4Thought project---(Exploitation of the bioactive nutrients' potential...”
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Artigo
8
“...Considering the demand for fast and easy food preparation, industrial/scientific communities are...”
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Dissertação
9
“...In recent years, consumer demand for safer food and quality of meat, as well as meat products with...”
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Tese
10
11
12
13
14