Buscas alternativas:
decrease faster » decrease after (Expandir a busca), decrease further (Expandir a busca), decreased after (Expandir a busca)
faster decrease » rate decrease (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
decrease the » decreases the (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
the decrease » to decrease (Expandir a busca), and decrease (Expandir a busca)
food effect » flood effect (Expandir a busca), wood effect (Expandir a busca), hood effect (Expandir a busca)
decrease faster » decrease after (Expandir a busca), decrease further (Expandir a busca), decreased after (Expandir a busca)
faster decrease » rate decrease (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
decrease the » decreases the (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
the decrease » to decrease (Expandir a busca), and decrease (Expandir a busca)
food effect » flood effect (Expandir a busca), wood effect (Expandir a busca), hood effect (Expandir a busca)
1
“... temperature is usually low and allochthonous organic matter constitutes the basis of the food web. We have...”
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Artigo
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“... by solvent casting. In general, a decrease in the values of these mechanical properties of the films and...”
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Artigo
5
“... by solvent casting. In general, a decrease in the values of these mechanical properties of the films and...”
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Artigo
6
“... all state variables have an initial increase and only due to the predatory effect the decrease...”
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Dissertação
7
“...The production of food for human subsistence depends directly on agriculture and its productivity...”
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9
“...Climate is changing at a faster pace than some species can adjust to and the situation can become...”
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10
“... a faster increase of Tb after 2h of LPS injection. Regardless the feed (food deprived or not) and thermal...”
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Artigo
11
Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“... parameters. Specifically, it was intended to study the effect on the quality and storage stability...”Acessar documento
Dissertação
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“... to quantify sc mcDNA content in a fast, low cost and effective way led to the study of cadaverine-modified...”
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“... from different formulations and dried at different conditions. The release of EO was evaluated...”
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16
“... treatments and the effect of these treatments were evaluated in relation to the composition of fatty acids...”
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Trabalho de conclusão de curso
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