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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 milk » decrease il (Expandir a busca), decrease risk (Expandir a busca), decrease in (Expandir a busca)
decrease limb » decrease lipid (Expandir a busca), decrease liver (Expandir a busca), decrease in (Expandir a busca)
limb decrease » will decrease (Expandir a busca)
Mostrando 1 - 20 resultados de 156 para a busca '(( decrease _ decrease milk processing ) OR ( decrease faster decrease limb decrease ))*', tempo de busca: 0,73s Refinar Resultados
1
Publicado em 2006
“... daily in Giemsastained blood smears. Signs of CM were determined by the manifestation of coma, limb...”
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2
Publicado em 2013
“..., the ingestion of different aliments; the positioning, and imaging processing interfere with extra...”
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5
Publicado em 2021
“... Typhimurium and Listeria monocytogenes in buffalo milk under different processing and storage conditions...”
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6
Publicado em 2022
Assuntos: “...milk; stability; components; UNAM; caseins; serum proteins....”
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9
Publicado em 2016
“... be shorter than with saline. Methods: Patients scheduled for upper limb surgery were randomized to receive...”
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10
Publicado em 2018
Assuntos: “...Limb salvage...”
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11
Publicado em 2019
Assuntos: “...Diabetic Foot; Endovascular procedures; Stent; Angioplasty; Limb salvage; Amputation...”
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12
Publicado em 2013
“... milk. High-pressure processing (HPP) is a non-thermal technology that can provide safe foods with...”
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Dissertação
14
Publicado em 2016
“... begins to slow the contraction from the 40 to 50 years and decreases muscle strength 1 to 1.5% per year...”
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Artigo
16
Publicado em 2020
“...Abstract The buffalo’s reproductive seasonality determines the decrease in milk and cheese...”
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17
Publicado em 2021
“... properties. Thus, this study evaluated the effects of sheep milk ice cream [conventional full-fat (CONV...”
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18
Publicado em 2006
“... techniques of food processing. Ohmic heating is one of these techniques that can be considered as a high...”
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20
Publicado em 2010
“... at evaluating the contaminating microorganisms in the processing line of fresh cheese, namely Minas frescal and...”
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