Buscas alternativas:
decreases weaning » increased weaning (Expandir a busca), decreases spreading (Expandir a busca), decreases pain (Expandir a busca)
weaning decrease » taping decrease (Expandir a busca), craving decrease (Expandir a busca), training decreases (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 fish » decrease with (Expandir a busca), decrease risk (Expandir a busca), decrease high (Expandir a busca)
decrease will » decrease with (Expandir a busca), decrease cell (Expandir a busca), decrease il (Expandir a busca)
decreases weaning » increased weaning (Expandir a busca), decreases spreading (Expandir a busca), decreases pain (Expandir a busca)
weaning decrease » taping decrease (Expandir a busca), craving decrease (Expandir a busca), training decreases (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 fish » decrease with (Expandir a busca), decrease risk (Expandir a busca), decrease high (Expandir a busca)
decrease will » decrease with (Expandir a busca), decrease cell (Expandir a busca), decrease il (Expandir a busca)
1
2
3
4
“... its stability after fish digestion or processing. Results showed that parvalbumin represents a higher...”
Acessar documento
Acessar documento
5
6
7
8
9
10
11
12
“... process treating fish canning wastewater was investigated. Besides process performance, also biomass...”
Acessar documento
Acessar documento
Artigo
13
“...: The article processing fee has been supported by Lundbeck Portugal. Publisher Copyright: Copyright...”
Acessar documento
Acessar documento
Artigo
14
15
16
17
18
19
20
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