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burgers decreases » stress decreases (Expandir a busca), nucleus decreases (Expandir a busca)
decrease burgers » decrease burden (Expandir a busca), decrease further (Expandir a busca)
sets processing » seeds processing (Expandir a busca), its processing (Expandir a busca), nuts processing (Expandir a busca)
decrease sets » decrease its (Expandir a busca), decrease std (Expandir a busca), decrease costs (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), of decrease (Expandir a busca)
decrease not » decrease of (Expandir a busca), decrease akt (Expandir a busca), decrease at (Expandir a busca)
not decrease » to decrease (Expandir a busca), not increase (Expandir a busca), and decrease (Expandir a busca)
1
“... products have been increased, the transglutaminase treatment did not effect sensory parameters of burgers...”
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Artigo
2
“... a convenient product, such as burgers. Since fish burgers are not yet established in the market, it requires...”
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Artigo
3
“.... In addition, the burgers were evaluated for their antioxidant activity, lipid oxidation, and color difference...”
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Artigo
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
6
“... texture parameters of deer burgers were not affected. Fatty acid profile was significantly improved with...”
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Artigo
7
“... in the present study, dry-cured deer loin showed during the processing a decrease in the colour...”
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Tese
8
“... a decrease in the intensity of red coloring, and the burgers without the addition of extract were yellower...”
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Dissertação
9
“.... The color of raw burgers was not affected by the formulations, whereas cooked burgers did not change...”
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Trabalho de conclusão de curso
10
“... time of storage on low-sodium beef burgers did not influence attributes as: moisture, crude protein...”
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Tese
11
“... the required by brasilian law. The sensorial analysis showed the burgers note 5, score "liked...”
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Dissertação
13
14
15
“... formulations did not show antimicrobial activity against the tested bacteria and fungi and did not demonstrate...”
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Tese
16
“... proteico e baixo teor de lipídios. Os resultados para as notas dos atributos sensoriais aparência global...”
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Dissertação
17