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quality processing » quality processes (Expandir a busca), quality process (Expandir a busca), dairy processing (Expandir a busca)
increase quality » disease quality (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
food decrease » food decreases (Expandir a busca), foods decreases (Expandir a busca), flow decrease (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
and increase » and increases (Expandir a busca), and increased (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)
quality processing » quality processes (Expandir a busca), quality process (Expandir a busca), dairy processing (Expandir a busca)
increase quality » disease quality (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
food decrease » food decreases (Expandir a busca), foods decreases (Expandir a busca), flow decrease (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
and increase » and increases (Expandir a busca), and increased (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)
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“... diets. Food efficiency and protein quality of casein and gelatin mixtures in low protein diets in Wistar...”
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Artigo
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“... of obesity continues to increase and is growing concern in Portugal and Europe (Wijnhoven et ai., 2014). This...”
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Outros
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“... concentration (p < .05) compared to CG. SG showed higher fecal butyric acid and lower pH compared to baseline...”
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Artigo
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“... concentration (p < .05) compared to CG. SG showed higher fecal butyric acid and lower pH compared to baseline...”
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“... Tamarindus indica L. seed, as a CCK secretagogue and its action upon food intake and leptin in obese Wistar...”
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“... to increases in temperature and changes in litter quality that can affect small woodland streams, where water...”
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“... individuals in flocks may deplete food resources and increase intraspecific competition. In the present study...”
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“... increase in yellow sweet potato flour concentrations in bread led to a decrease of specific volume and...”
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Artigo
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“... concentrations in bread led to a decrease of specific volume and firmness, and an increase in water activity...”
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“... (Papp). Treatment of L. acidophilus BIOTECH 1900 resulted to a significantly lower COL transport and...”
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“...Aiming to identify parameters of popcorn quality decreases, the effects of harvest and shelling...”
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“... for MRSA was lower than for SG and SH. The efficiency of BLA in preventing CJ growth seems to be related...”
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“... lower the protein (P < .0001) and lipid (P = .0006) content and consequently the greater the...”
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“...This study was carried out to evaluate the influence of food storage under low temperature...”
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