Buscas alternativas:
decrease radiation » increase radiation (Expandir a busca), increases radiation (Expandir a busca), decrease predation (Expandir a busca)
radiation pressure » radiation exposure (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)
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 on » decrease in (Expandir a busca), decrease of (Expandir a busca), decrease or (Expandir a busca)
on decrease » on decreased (Expandir a busca), of decrease (Expandir a busca), or decrease (Expandir a busca)
decrease radiation » increase radiation (Expandir a busca), increases radiation (Expandir a busca), decrease predation (Expandir a busca)
radiation pressure » radiation exposure (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)
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 on » decrease in (Expandir a busca), decrease of (Expandir a busca), decrease or (Expandir a busca)
on decrease » on decreased (Expandir a busca), of decrease (Expandir a busca), or 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
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4
“... changes in the sensory attributes of the beef burgers at time zero of storage. A tendency to decrease...”
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Artigo
5
“... changes in the sensory attributes of the beef burgers at time zero of storage. A tendency to decrease...”
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Artigo
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7
“... technique used for degradation. Only a slight decrease in the COD/TOC ratio was verified when the...”
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Tese
8
“... burgers—100% pork backfat, 100% tiger nut oil, 100% chia oil, and 100% linseed oil—were elaborated. The...”
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Artigo
9
“... dos efluentes de curtume foi capaz de promover a diminuição da concentração de fenóis totais, do TOC, da COD...”
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Tese
10
“... (VOCs) profile was determined, meanwhile, in burgers the water holding capacity was analysed. For the...”
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Tese
11
“... a decrease in the intensity of red coloring, and the burgers without the addition of extract were yellower...”
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Dissertação
12
“... the decrease of salt and increase of umami ingredient, resulting in softer burgers. The addition...”
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Trabalho de conclusão de curso
13
“... research. Description of the sensory profile of low-sodium burgers using the methodology of Quantitative...”
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Tese
14
“...) and develop burgers with fat reduction and addition of dietary fiber. Analyses were performed in flour...”
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Dissertação
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“... dos parâmetros do modelo simplificado de Burgers com o aumento da proporção de α-La e/ou GMP na mistura...”
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Dissertação
20