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ELABORATION OF HAMBURGER ENRICHED WITH CASHEW FIBERS (Anacardium occidentale L.)
(Centro Pesquisa Processamento AlimentosCuritiba PrBrasil, 2012)
Natural antioxidant from yerba maté (Ilex paraguariensis St. Hil.) prevents hamburger peroxidation
(Tecpar, 2011)
The aim of this study was to evaluate whether yerba maté alcoholic extracts at very low concentrations (0.01 and 0.1%), prevent/retard lipid peroxidation in beef hamburgers without impairing sensory acceptability. For this ...
O planejamento de construções
(RAE - Revista de Administracao de EmpresasRAE - Revista de Administração de EmpresasRAE-Revista de Administração de Empresas, 1965)
QUALITATIVE CHARACTERISTICS OF HAMBURGERS AND KAFTAS PRODUCED FROM MEAT OF LAMBS FED GLYCERINE
(Inst Zootecnia, 2016-01-01)
The objective of this study was to evaluate the qualitative (pH, color, water activity, water retention capacity, cooking loss, and shear force) and sensory characteristics of processed meat produced from less noble cuts ...
Quantification of soy protein using the isotope method (δ13C and δ15N) for commercial brands of beef hamburger
(2016-12-01)
Hamburgers (beef patties) may be adulterated through the overuse of protein extenders. Among vegetables, soy protein is the best substitute for animal protein. These ingredients help to reduce the cost of producing a final ...
Sensorial descriptors for vegetarian pigeon pea hamburger patties according to a focus group
(Universidad Estatal a Distancia de Costa Rica, 2015)
Walter Pabst. Novellentheorie und novellendichtungzur geschichte ihrer antinomie in den romanischen literaturen. Hamburg : Universität Hamburg, 1953. 254 p. (Abhandlungen aus dem gebiet der Auslandskunde, Band 58, Reihe B. Völkerkund und Sprache, Band 32)
(El Colegio de México, Centro de Estudios Lingüísticos y Literarios, 2012)
Der Vergleich. Literatur-und sprachwissenschaftliche interpretationen : festgabe für hellmuth petriconi zum I. April 1955. Hamburg : Herausgeber, R. Grossmann, W. Pabst, S. Schramm-Cram, de Gruyter & Col, 1955. 228 p. (Hamburger Romanistische Studien, A 42, B 25)
(El Colegio de México, Centro de Estudios Lingüísticos y Literarios, 2012)
Influence of the formulation, cooking time and final internal temperature of beef hamburgers on the destruction of Listeria monocytogenes
(Elsevier Sci LtdOxfordInglaterra, 2002)