Buscas alternativas:
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
decrease during » increase during (Expandir a busca), increases during (Expandir a busca), disease during (Expandir a busca)
during cooking » during cooling (Expandir a busca), during walking (Expandir a busca), during cycling (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
decrease toc » decrease of (Expandir a busca), decrease the (Expandir a busca), decrease on (Expandir a busca)
toc decrease » to decrease (Expandir a busca), the decrease (Expandir a busca), not decrease (Expandir a busca)
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
decrease during » increase during (Expandir a busca), increases during (Expandir a busca), disease during (Expandir a busca)
during cooking » during cooling (Expandir a busca), during walking (Expandir a busca), during cycling (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
decrease toc » decrease of (Expandir a busca), decrease the (Expandir a busca), decrease on (Expandir a busca)
toc decrease » to decrease (Expandir a busca), the decrease (Expandir a busca), not decrease (Expandir a busca)
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“... equipment to monitor and control the use of salt during cooking (Salt Control H) at home for 8 weeks. The...”
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Artigo
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“... and volatile components of crayfish meat after SV treatment were analyzed after refrigeration...”
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Artigo
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“... intervention to reduce added salt during cooking changed knowledge, attitudes and behavior (KAB) towards salt...”
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Artigo
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“...O Transtorno Obsessivo-Compulsivo (TOC) consiste em uma doença crônica caracterizada pela presença...”
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Dissertação
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“..., during different times, in order to reduce cooking time. Although considered a major producer and one...”
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Artigo
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“... decrease at 13 days. This decrease in thougness was concomitant with the increase of MFI observed in all...”
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Artigo
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“... (6% w/w) into green banana flour on physicochemical properties, pre- and postextrusion cooking, and bioactive...”
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Artigo
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