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decrease processes » disease processes (Expand search), decay processes (Expand search), increase process (Expand search)
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any decrease » and decrease (Expand search), can decrease (Expand search), may decrease (Expand search)
decrease processes » disease processes (Expand search), decay processes (Expand search), increase process (Expand search)
decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
traits decrease » strains decrease (Expand search), extracts decrease (Expand search), traits increases (Expand search)
decrease after » increase after (Expand search), disease after (Expand search)
decrease any » decrease and (Expand search), decreases and (Expand search), decreased and (Expand search)
any decrease » and decrease (Expand search), can decrease (Expand search), may decrease (Expand search)
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“... traits used to define carcass and meat quality included carcass bruises (BRU), hot carcass weight (HCW...”
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Article
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“... (CASS), dehydrated by-product of pea crop (PEA) and sugarcane (SC). The average weight of the lambs...”
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Article
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“... incorporation of Spirulina in the diets, with an average decrease of 9.1% on final weight, in comparison with...”
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Article
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“...) in cooking weight loss in samples of sausages, regardless of the myopathy, after 28 days of storage. Sausages...”
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Article
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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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Article
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“..., 600, and 800 kPa at 13 ± 1°C) for 4 or 8 d, promotes any improvement compared to conventional...”
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Article
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“... following a 2 (sex condition) by 3 (weight at harvest) factorial arrangement of treatments. Beef traits were...”
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Doctoral thesis
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“... MC-LR at low concentrations (1 lg/l) stimulated a significant increase in the fresh weight (fr. wt) of lettuce...”
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Article
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