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decrease foraging » increased foraging (Expand search), decrease lodging (Expand search), decreases formalin (Expand search)
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skins decrease » soil decrease (Expand search), lesions decrease (Expand search)
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decrease and » decreases and (Expand search), decrease in (Expand search), decrease of (Expand search)
and decrease » and decreases (Expand search), and decreased (Expand search), and increase (Expand search)
decrease foraging » increased foraging (Expand search), decrease lodging (Expand search), decreases formalin (Expand search)
foraging pattern » feeding pattern (Expand search)
decrease skins » decrease in (Expand search), increase skin (Expand search), decrease owing (Expand search)
skins decrease » soil decrease (Expand search), lesions decrease (Expand search)
decrease any » decreases and (Expand search), decreased and (Expand search), decreased ant (Expand search)
any decrease » can decrease (Expand search), may decrease (Expand search), on decrease (Expand search)
decrease and » decreases and (Expand search), decrease in (Expand search), decrease of (Expand search)
and decrease » and decreases (Expand search), and decreased (Expand search), and increase (Expand search)
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“... of all but the most exposed shores. Further south, midshore space-occupying invertebrates (mussels and...”
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“... the foraging and, posteriorly with the food contamination within colony. In natural condition, is know...”
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Master thesis
6
“... in the terrestrial and aquatic ecosystems. The foraging behaviour of birds makes them suitable to monitor...”
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8
“... colony. The P. versicolor foraging activity began at 7:30 a.m. and extended to 6:00 p.m. The average...”
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Article
9
“... concentrations in 18 h fasted bats showed a 40% decrease. Breast muscle and adipose tissue lipids, as well...”
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Article
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“...Estuaries are important environments for birds as resting and foraging sites. Therefore...”
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Article
13
“... in 18 h fasted bats showed a 40% decrease. Breast muscle and adipose tissue lipids, as well as carcass fatty...”
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“... of cyanogenic compounds. Yellow skins presenting small green spots characterize ripening stage 6 and were...”
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