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nursing processes » nursing process (Expand search), learning processes (Expand search), making processes (Expand search)
burgers decreases » stress decreases (Expand search), nucleus decreases (Expand search)
decrease nursing » decrease during (Expand search), disease nursing (Expand search), decreases during (Expand search)
decrease burgers » decrease burden (Expand search), decrease further (Expand search)
decrease with » decreases with (Expand search), increase with (Expand search), decrease in (Expand search)
with decrease » with decreased (Expand search), with deceased (Expand search), with increase (Expand search)
in decrease » in decreased (Expand search), on decrease (Expand search), pain decrease (Expand search)
nursing processes » nursing process (Expand search), learning processes (Expand search), making processes (Expand search)
burgers decreases » stress decreases (Expand search), nucleus decreases (Expand search)
decrease nursing » decrease during (Expand search), disease nursing (Expand search), decreases during (Expand search)
decrease burgers » decrease burden (Expand search), decrease further (Expand search)
decrease with » decreases with (Expand search), increase with (Expand search), decrease in (Expand search)
with decrease » with decreased (Expand search), with deceased (Expand search), with increase (Expand search)
in decrease » in decreased (Expand search), on decrease (Expand search), pain decrease (Expand search)
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“... reduction in caloric value. Burgers with up to 3.75 g fiber/80 g portion showed the same...”
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“... characteristics of chicken burgers were investigated. The enzyme was added at 5 different concentrations...”
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“...The aim of this study was to evaluate a new packaging system in which the paper was covered with...”
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“... determined the end of the shelf life of the fish burgers after 21 days, with the COP technique indicating...”
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“... to adapt the Intervention Program, with 93 nursing activities, in the field of emotional and instrumental...”
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“... changes in the sensory attributes of the beef burgers at time zero of storage. A tendency to decrease...”
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