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decrease statins » disease statins (Expandir a busca)
statins decrease » statins increase (Expandir a busca), taping decrease (Expandir a busca), skins decrease (Expandir a busca)
meat processing » event processing (Expandir a busca), post processing (Expandir a busca)
increase meat » increases meat (Expandir a busca), increased heat (Expandir a busca), increase wheat (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease of (Expandir a busca), decrease the (Expandir a busca)
and increase » and increases (Expandir a busca), and increased (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
Mostrando 1 - 20 resultados de 172 para a busca '(( decrease and increase meat processing ) OR ( decrease statins decrease in decrease ))*', tempo de busca: 0,88s Refinar Resultados
3
Publicado em 2013
“... observed in the nuclei shape in G2 in comparison to G1. Considering G2 and G3, a decrease in the size...”
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Artigo
6
Publicado em 2021
“... and PDDYEAR approaches indicated gradual changes in the actual consumption of all statins in Portugal...”
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Artigo
7
Publicado em 2021
“... and PDDYEAR approaches indicated gradual changes in the actual consumption of all statins in Portugal...”
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Artigo
9
Publicado em 2005
“... of mastication, as well as linear increases on collagen levels (r=0.97 and 0.99, respectively) and decrease the...”
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Artigo
11
Publicado em 2011
“...) cholesterol, apolipoprotein (Apo) B, and triglycerides and to increase levels of high-density lipoprotein (HDL...”
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Artigo
15
Publicado em 2021
“..., there was an increase in the lipid content (from 1.67 to 2.73 g/100 g) and TBARs (from 0.147 to 0.229...”
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Artigo
18
Publicado em 2019
“... yellowness) in chicken breast meat was investigated. Before slaughtering, 25 broilers were selected and...”
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Artigo
19
Publicado em 2015
“... L. monocytogenes. However during ripening step was verified an increase of the count of LAB and a concomitantly...”
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20
Publicado em 2015
“..., indicated that along processing (i.e., decrease in pH and Aw), there was a tendency for both indicators...”
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