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decrease after » disease after (Expandir a busca)
after decrease » faster decrease (Expandir a busca), after deceased (Expandir a busca), litter decrease (Expandir a busca)
decrease fish » decrease with (Expandir a busca), decrease risk (Expandir a busca), decrease high (Expandir a busca)
decrease low » decreases low (Expandir a busca), decreases flow (Expandir a busca), decrease of (Expandir a busca)
low decrease » flow decrease (Expandir a busca), loss decrease (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), _ decrease (Expandir a busca)
decrease after » disease after (Expandir a busca)
after decrease » faster decrease (Expandir a busca), after deceased (Expandir a busca), litter decrease (Expandir a busca)
decrease fish » decrease with (Expandir a busca), decrease risk (Expandir a busca), decrease high (Expandir a busca)
decrease low » decreases low (Expandir a busca), decreases flow (Expandir a busca), decrease of (Expandir a busca)
low decrease » flow decrease (Expandir a busca), loss decrease (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), _ decrease (Expandir a busca)
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“... its stability after fish digestion or processing. Results showed that parvalbumin represents a higher...”
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“... (ca. 4.4, 7.8, and 2.9, respectively). Throughout the operation, COD concentration in the outlet was lower than 100...”
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Artigo
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“...The Supplementary Material for this article can be found online at: https://www...”
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Artigo
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“... as sodium ions can diminish the lethality in fish and crustaceans. The increased concentration of these ions...”
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Dissertação
6
Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“... of water from fish tissue. This caused the hardness to increase until the fourth week of storage, after...”Acessar documento
Dissertação
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