Buscas alternativas:
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (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 to » decrease toc (Expandir a busca), decreased to (Expandir a busca), decrease the (Expandir a busca)
food water » food wastes (Expandir a busca), food waste (Expandir a busca), cold water (Expandir a busca)
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (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 to » decrease toc (Expandir a busca), decreased to (Expandir a busca), decrease the (Expandir a busca)
food water » food wastes (Expandir a busca), food waste (Expandir a busca), cold water (Expandir a busca)
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“... satisfaction. The different levels of hydrated wheat fiber (1 g fiber: 6 g water) were 0, 1.25, 2.5, 3.75 and...”
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Artigo
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“...We investigated the alterations on bioactive compounds after treatments with ozonated water during...”
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Artigo
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Assuntos:
“...IncF plasmids; One Health; antibiotic resistance; chicken meat; copper feed supplementation; food...”
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Artigo
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“.../g COD) after - days of operation. After - days of operation, CDW per liter started to decrease which...”
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Dissertação
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“... decrease of the oil:water ratio lead to a decrease of Hd for the cationic nanoemulsions (from 198 to 135...”
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Artigo
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“... in appetite, weight loss and a decrease in fat deposits. Sensory properties influence the palatability of food...”
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Artigo
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“... decrease in scores for compliance with food safety practices was observed at T6. Supervision and refresher...”
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Artigo
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“... of nuts after drying for 6 hours at 45 °C. A random block experimental design with two treatments (nuts...”
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Artigo
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“...-type drier with respect to the physical, physicochemical and microbiological quality of nuts after...”
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Artigo
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