Buscas alternativas:
decrease processes » disease processes (Expandir a busca), decay processes (Expandir a busca), increase process (Expandir a busca)
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
decrease any » decrease and (Expandir a busca), decreases and (Expandir a busca), decreased and (Expandir a busca)
any decrease » and decrease (Expandir a busca), can decrease (Expandir a busca), may decrease (Expandir a busca)
decrease fat » decrease at (Expandir a busca), decrease fear (Expandir a busca), decreased fas (Expandir a busca)
decrease to » decrease toc (Expandir a busca), decreased to (Expandir a busca), decrease the (Expandir a busca)
fat taste » salt taste (Expandir a busca), fat base (Expandir a busca)
decrease processes » disease processes (Expandir a busca), decay processes (Expandir a busca), increase process (Expandir a busca)
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
decrease any » decrease and (Expandir a busca), decreases and (Expandir a busca), decreased and (Expandir a busca)
any decrease » and decrease (Expandir a busca), can decrease (Expandir a busca), may decrease (Expandir a busca)
decrease fat » decrease at (Expandir a busca), decrease fear (Expandir a busca), decreased fas (Expandir a busca)
decrease to » decrease toc (Expandir a busca), decreased to (Expandir a busca), decrease the (Expandir a busca)
fat taste » salt taste (Expandir a busca), fat base (Expandir a busca)
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“... in moisture content and also a decrease in fat content of between 60.78% and 63.16%. Color parameters were...”
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Artigo
2
“... content and also a decrease in fat content of between 60.78% and 63.16%. Color parameters were...”
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“... target to be used in the design of adequate pasteurisation processes. The objectives of this work were...”
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7
“..., 600, and 800 kPa at 13 ± 1°C) for 4 or 8 d, promotes any improvement compared to conventional...”
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Artigo
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“... in appetite, weight loss and a decrease in fat deposits. Sensory properties influence the palatability of food...”
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Artigo
18
Assuntos:
“...Elderly. Body Composition. Fat Mass. Visceral Adipose Tissue. Anthropometry. Perimeters...”
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Trabalho de conclusão de curso
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“... and over (65+) - is growing faster than any other age group. Indeed, the number of people aged...”
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