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decrease burgers » decrease burden (Expandir a busca), decrease further (Expandir a busca)
total processing » oral processing (Expandir a busca), local processing (Expandir a busca), coal processing (Expandir a busca)
decrease total » decreased total (Expandir a busca), increase total (Expandir a busca), decrease fetal (Expandir a busca)
decrease toc » decrease of (Expandir a busca), decrease the (Expandir a busca), decreased to (Expandir a busca)
toc decrease » the decrease (Expandir a busca), not decrease (Expandir a busca), of decrease (Expandir a busca)
decreases to » decreases t (Expandir a busca), decreases mtor (Expandir a busca), decreases the (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)
total processing » oral processing (Expandir a busca), local processing (Expandir a busca), coal processing (Expandir a busca)
decrease total » decreased total (Expandir a busca), increase total (Expandir a busca), decrease fetal (Expandir a busca)
decrease toc » decrease of (Expandir a busca), decrease the (Expandir a busca), decreased to (Expandir a busca)
toc decrease » the decrease (Expandir a busca), not decrease (Expandir a busca), of decrease (Expandir a busca)
decreases to » decreases t (Expandir a busca), decreases mtor (Expandir a busca), decreases the (Expandir a busca)
1
“... replacing meat and fat in beef burgers on technological characteristics, sensory acceptance and hunger...”
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Artigo
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3
“... a convenient product, such as burgers. Since fish burgers are not yet established in the market, it requires...”
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Artigo
4
“... characteristics of chicken burgers were investigated. The enzyme was added at 5 different concentrations...”
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Artigo
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“.... In addition, the burgers were evaluated for their antioxidant activity, lipid oxidation, and color difference...”
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Artigo
7
“... 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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9
“... burgers—100% pork backfat, 100% tiger nut oil, 100% chia oil, and 100% linseed oil—were elaborated. The...”
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Artigo
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11
“... in the present study, dry-cured deer loin showed during the processing a decrease in the colour...”
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Tese
12
“... a decrease in the intensity of red coloring, and the burgers without the addition of extract were yellower...”
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Dissertação
13
“... the decrease of salt and increase of umami ingredient, resulting in softer burgers. The addition...”
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Trabalho de conclusão de curso
14
“... research. Description of the sensory profile of low-sodium burgers using the methodology of Quantitative...”
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Tese
15
“...) and develop burgers with fat reduction and addition of dietary fiber. Analyses were performed in flour...”
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Dissertação
18
“... e 20 mL.L-1 de peróxido de oxigênio (numa relação molar Fe2+/H2O2 de 1/7,5), o que permitiu a remoção total...”
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Tese
19
20
“... microbiológicas relativas à contagem total de mesófilos e psicrófilos e análise sensorial do músculo Quadriceps...”
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Dissertação