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decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
decrease with » decreases with (Expandir a busca), increase with (Expandir a busca), decrease in (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
food decrease » food decreases (Expandir a busca), foods decreases (Expandir a busca), flow decrease (Expandir a busca)
with during » width during (Expandir a busca), fish during (Expandir a busca), with ring (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 with » decreases with (Expandir a busca), increase with (Expandir a busca), decrease in (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
food decrease » food decreases (Expandir a busca), foods decreases (Expandir a busca), flow decrease (Expandir a busca)
with during » width during (Expandir a busca), fish during (Expandir a busca), with ring (Expandir a busca)
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Relationship among body condition at parturition, decrease of backfat thickness and weight during...
“... at parturition, decrease of backfat thickness and weight during the lactation and the interval from weaning...”Acessar documento
Artigo
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“...) frozen with EYFE is to add an Equilibrium Time (ET) step period to the cryopreservation process. However...”
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“.... Therefore, myocardial dysfunction induced by severe food restriction is associated with changes in the...”
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Artigo
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“... intercropped with forage grasses needs to be better defined. Field experiments were carried out during three...”
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Artigo
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“... nutritional status after either 6 and 12 months of follow-up in subjects with lipodystrophy syndrome after...”
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“.... Severe food allergy sometimes develops during exercise in association with a specific food (up to four...”
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Artigo
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Assuntos:
“...Campylobacteriosis; Chicken meat; ISO 10272; Molecular typing; Food preparation; Consumer behaviour...”
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Artigo
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Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“... which it starts to decrease. Generally speaking, quality parameters did not change with temperature, but...”Acessar documento
Dissertação
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“... resulted in a decrease in triglyceride levels in the digestive gland, and after 12 days, these lipid...”
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“... on animal growth and health. Curcumin (100 mg/kg) was added after the extrusion process along with the other...”
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Artigo
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