Buscas alternativas:
decrease their » increase their (Expandir a busca), decreases the (Expandir a busca)
decrease rate » decreased rate (Expandir a busca), decreases rate (Expandir a busca), decrease at (Expandir a busca)
rate decrease » rats decreases (Expandir a busca), rate increase (Expandir a busca), to decrease (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)
their taste » their waste (Expandir a busca), the taste (Expandir a busca), their last (Expandir a busca)
decrease their » increase their (Expandir a busca), decreases the (Expandir a busca)
decrease rate » decreased rate (Expandir a busca), decreases rate (Expandir a busca), decrease at (Expandir a busca)
rate decrease » rats decreases (Expandir a busca), rate increase (Expandir a busca), to decrease (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)
their taste » their waste (Expandir a busca), the taste (Expandir a busca), their last (Expandir a busca)
1
2
“... to be a high quality product by producers and consumers, mainly because of the superior taste and structure...”
Acessar documento
Acessar documento
3
“... this effect would be specific for salty taste. Furthermore, there was no information in the literature...”
Acessar documento
Acessar documento
Tese
4
5
6
“... indigenous breeds is considered to be a high quality product, mainly because of the superior taste and...”
Acessar documento
Acessar documento
7
8
10
12
14
15
“... decreased by a rate of 52.55% with a maximum decrease of 58%. When the incubation kinetics were measured...”
Acessar documento
Acessar documento
Dissertação
16
17
“... pela perda do paladar. Objetivou-se com este trabalho avaliar a recuperação da função olfatória de ratos...”
Acessar documento
Acessar documento
Tese
18
“..., the rehydration capacity and the grains cooking time. The decrease of drying time or of exposure...”
Acessar documento
Acessar documento
Tese
20