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decreases decrease » decreases disease (Expand search), decreases breast (Expand search), diseases decreases (Expand search)
burgers decreases » stress decreases (Expand search), nucleus decreases (Expand search)
decrease burgers » decrease burden (Expand search), decrease further (Expand search)
decrease after » disease after (Expand search)
decrease need » decreased need (Expand search), decreased feed (Expand search), decrease the (Expand search)
need processo » nuced processo (Expand search), needs process (Expand search), seed process (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)
decreases decrease » decreases disease (Expand search), decreases breast (Expand search), diseases decreases (Expand search)
burgers decreases » stress decreases (Expand search), nucleus decreases (Expand search)
decrease burgers » decrease burden (Expand search), decrease further (Expand search)
decrease after » disease after (Expand search)
decrease need » decreased need (Expand search), decreased feed (Expand search), decrease the (Expand search)
need processo » nuced processo (Expand search), needs process (Expand search), seed process (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)
1
“...) as those comprised of Control burgers for up to 3 h after consumption. Burgers containing 3.75 g fiber...”
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Article
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3
“... characteristics of chicken burgers were investigated. The enzyme was added at 5 different concentrations...”
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Article
4
“... determined the end of the shelf life of the fish burgers after 21 days, with the COP technique indicating...”
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Article
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6
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8
“... burgers—100% pork backfat, 100% tiger nut oil, 100% chia oil, and 100% linseed oil—were elaborated. The...”
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Article
9
10
“... (VOCs) profile was determined, meanwhile, in burgers the water holding capacity was analysed. For the...”
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Doctoral thesis
11
“... and the volatile compounds profile of beef burgers. After obtaining the RSN, it was applied...”
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Bachelor thesis
12
“... incompleto (35,0%) e solteiras(47,50%). Pelo o BSI as principais dimensões foram ansiedade, depressão e TOC...”
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Bachelor thesis
13
“... textile industry obtaining 78.67% discoloration and a decrease of 69.57% in TOC. The results of this work...”
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Master thesis
14
“... counterparts. Measurement of TOC removal showed ca. 70% reduction after 3 h of photoelectrocatalytic oxidation...”
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Article
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16
“... of proximate composition and microbiological. The sensory profile of the burgers was evaluated using the...”
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Master thesis
17
“... pela constante necessidade de melhoria. Daí surge a necessidade de inovação no que toca à utilização...”
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Master thesis
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