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decrease lipid » increases lipid (Expandir a busca), increased lipid (Expandir a busca)
lipid decrease » rapid decrease (Expandir a busca), ligand decrease (Expandir a busca), limb decrease (Expandir a busca)
decrease yield » decreases yield (Expandir a busca), increase yield (Expandir a busca), increases yield (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
decrease at » decrease akt (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
at decrease » rate decrease (Expandir a busca), that decrease (Expandir a busca), not decrease (Expandir a busca)
Mostrando 1 - 20 resultados de 39 para a busca '(( decrease and decrease at decrease ) OR ( decrease lipid decrease yield protein ))~', tempo de busca: 1,05s Refinar Resultados
2
Publicado em 2019
“..., a greater amount of protein is solubilized (5.3, 8.1 and 9.6 mg/ml respectively), and the yield is higher...”
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3
Publicado em 2009
“... been hypothesized to improve energy balance and to decrease the incidence and severity of metabolic and...”
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Tese
8
Publicado em 2018
“... carcass yield of lean (P = 0.02) and protein (P = 0.01) than steers. An interaction effect was found...”
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Tese
10
Publicado em 2019
Assuntos: “...Processing and storage of agricultural products...”
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Tese
11
Publicado em 2019
Assuntos: “...Processing and storage of agricultural products...”
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Tese
13
Publicado em 2017
“... químicos (cinza, gordura, ácidos gordos, proteína, fibra dietética e pigmentos) foram determinados...”
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Dissertação
15
Publicado em 2009
“...%) que as CMS com uma lavagem (78,52%) e sem lavar (78,42%), ocorrendo também perda de proteína, lipídeos...”
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Dissertação
16
Publicado em 2018
“... in order to characterize and evaluate lipid oxidation of flours, during an accelerated shelf-life test...”
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Tese
17
Publicado em 2009
“... químico da proteína e escore químico corrigido pela digestibilidade da proteína – PDCAAS), físico-química...”
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Tese
18
Publicado em 2010
“... from three cultivars did decrease the formation of paste, moisture, protein, lipid and amylose...”
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Dissertação
20
Publicado em 2016
“... protein content (85.6%), moisture percentage of 7.25%, 4.18% lipid content and 2.1% ash contente, all...”
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