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)
during processes » curing processes (Expandir a busca), nursing processes (Expandir a busca), turning processes (Expandir a busca)
decrease during » increase during (Expandir a busca), increases during (Expandir a busca), increased during (Expandir a busca)
decreases and » decreases in (Expandir a busca), decreases _ (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)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (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)
during processes » curing processes (Expandir a busca), nursing processes (Expandir a busca), turning processes (Expandir a busca)
decrease during » increase during (Expandir a busca), increases during (Expandir a busca), increased during (Expandir a busca)
decreases and » decreases in (Expandir a busca), decreases _ (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)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (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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“... product groups. However, there was a significant decrease in the cooking loss and a significant increase...”
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“... consumers evaluated the burgers during a refrigerated storage of 30 days. Simultaneously, the pH and the...”
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“... samples showed an increase in the value of malonaldehyde during storage (P<0.003) and a decrease...”
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“... oily extract on the sensory characteristics and color stability of frozen beef burgers. The crude...”
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“... oily extract on the sensory characteristics and color stability of frozen beef burgers. The crude...”
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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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“... or chia or linseed). Concerning the deer burgers and the dry-cured deer sausages, the animal fat was...”
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Tese
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“... monitoring wells showed a decrease in VOC concentrations where high levels of total organic carbon (TOC) have...”
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