Buscas alternativas:
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
food objectives » good objective (Expandir a busca), and objectives (Expandir a busca), of objectives (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
decrease of » decrease in (Expandir a busca)
of decrease » or decrease (Expandir a busca), not decrease (Expandir a busca), to decrease (Expandir a busca)
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
food objectives » good objective (Expandir a busca), and objectives (Expandir a busca), of objectives (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
decrease of » decrease in (Expandir a busca)
of decrease » or decrease (Expandir a busca), not decrease (Expandir a busca), to decrease (Expandir a busca)
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Relationship among body condition at parturition, decrease of backfat thickness and weight during...
“... at parturition, decrease of backfat thickness and weight during the lactation and the interval from weaning...”Acessar documento
Artigo
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“... on animal growth and health. Curcumin (100 mg/kg) was added after the extrusion process along with the other...”
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Artigo
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“.... However, the United States Food and Drugs Administration (USFDA) recentlyapproved a trial to assess its...”
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Dissertação
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“... through a food frequency questionnaire, weight and height to calculate the body mass index (BMI) and...”
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Artigo
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“... before and after drying) was used, using 10 replications of 3 kg. The nuts were analysed for their...”
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“...-type drier with respect to the physical, physicochemical and microbiological quality of nuts after...”
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“...) and hydrophilic (polar head) properties in the same molecule, and are widely applied in the food...”
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Dissertação
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