Buscas alternativas:
taping decrease » statins decrease (Expandir a busca), training decreases (Expandir a busca), rapidly decrease (Expandir a busca)
decrease taping » decrease walking (Expandir a busca), decrease during (Expandir a busca), decreases weaning (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
after decrease » faster decrease (Expandir a busca), after deceased (Expandir a busca), litter decrease (Expandir a busca)
decrease owing » decrease lodging (Expandir a busca), decrease during (Expandir a busca), decrease in (Expandir a busca)
owing decrease » will decrease (Expandir a busca), skins decrease (Expandir a busca), on decrease (Expandir a busca)
decrease fish » decrease with (Expandir a busca), decrease risk (Expandir a busca), decrease high (Expandir a busca)
taping decrease » statins decrease (Expandir a busca), training decreases (Expandir a busca), rapidly decrease (Expandir a busca)
decrease taping » decrease walking (Expandir a busca), decrease during (Expandir a busca), decreases weaning (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
after decrease » faster decrease (Expandir a busca), after deceased (Expandir a busca), litter decrease (Expandir a busca)
decrease owing » decrease lodging (Expandir a busca), decrease during (Expandir a busca), decrease in (Expandir a busca)
owing decrease » will decrease (Expandir a busca), skins decrease (Expandir a busca), on decrease (Expandir a busca)
decrease fish » decrease with (Expandir a busca), decrease risk (Expandir a busca), decrease high (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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“...: The article processing fee has been supported by Lundbeck Portugal. Publisher Copyright: Copyright...”
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Artigo
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“... process treating fish canning wastewater was investigated. Besides process performance, also biomass...”
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Artigo
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Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“... of unsaturated fatty acids it contains. Gravading is a fish processing technique popular in Scandinavian and...”Acessar documento
Dissertação
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