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Mostrando 1 - 20 resultados de 805 para a busca '(( decrease any decrease decrease processes ) OR ( attributes on decrease decrease after ))*', tempo de busca: 0,84s Refinar Resultados
1
Publicado em 2019
“... increase or decrease its results. Thus, this work aimed to evaluate management systems before and after...”
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Artigo
2
Publicado em 2024
“...The changes in soil chemical attributes in agrosilvopastoral systems after the thinning of trees...”
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Artigo
4
Publicado em 2020
“... of nitrogen-fixing bacteria has been one of the alternatives to decrease fertilizer consumption and increasing...”
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Artigo
6
Publicado em 2019
“... processes, allowing greater efficiency in the integration of agricultural activities and mitigating their...”
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Artigo
7
Publicado em 2013
“... to a decrease in salt tolerance. At the tested sublethal concentrations, both CAR and THY led to a total...”
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Artigo
8
Publicado em 2021
“...Soil compaction can decrease potential crop yield and is frequently found in no-till cultivation...”
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Artigo
9
Publicado em 2012
“... characteristics of Ultisol after the conversion of secondary forest into pasture of Panicum maximum cv. Mombasa...”
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Artigo
10
Publicado em 2016
“... 0-20 and 20-40 cm after 152 days of planting to evaluate soil attributes. Values of organic matter, total...”
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Artigo
11
Publicado em 2018
“... 25.2 Mg ha-1). At 90 days after application of the treatments, the soil chemical attributes and growth...”
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Artigo
12
Publicado em 2015
“...Introduction Integrated crop-livestock-forest systems can affect soil attributes in different ways...”
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13
Publicado em 2019
“... effect on the chemical attributes of soil and plants in a long-term experiment. The area was designed...”
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Artigo
17
Publicado em 1999
“... target to be used in the design of adequate pasteurisation processes. The objectives of this work were...”
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Artigo
18
Publicado em 2021
“..., 600, and 800 kPa at 13 ± 1°C) for 4 or 8 d, promotes any improvement compared to conventional...”
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Artigo
20
por Ramella
Publicado em 2023
“... for the sensory attributes for dry-cured loins and the TBARS for sausages, all the products were analysed...”
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