Buscas alternativas:
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
decrease cooking » decrease flooding (Expandir a busca), decrease owing (Expandir a busca), decrease lodging (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
decrease at » decrease and (Expandir a busca), decrease of (Expandir a busca), decrease _ (Expandir a busca)
at decrease » rate decrease (Expandir a busca), that decrease (Expandir a busca), and decrease (Expandir a busca)
in decrease » in decreased (Expandir a busca), and decrease (Expandir a busca), can decrease (Expandir a busca)
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
decrease cooking » decrease flooding (Expandir a busca), decrease owing (Expandir a busca), decrease lodging (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
decrease at » decrease and (Expandir a busca), decrease of (Expandir a busca), decrease _ (Expandir a busca)
at decrease » rate decrease (Expandir a busca), that decrease (Expandir a busca), and decrease (Expandir a busca)
in decrease » in decreased (Expandir a busca), and decrease (Expandir a busca), can decrease (Expandir a busca)
1
“... in competition with the food market, such as residual cooking oils, are used. However, these oils show high...”
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2
3
“... of temperament resulting in an increase or decrease in reactivity was also used to measure meat quality. The...”
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Artigo
4
5
6
7
8
“... after slaughter), weight loss by thawing and cooking, shear force, diameter of muscle fibers, sarcomere...”
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Artigo
9
“... after slaughter), weight loss by thawing and cooking, shear force, diameter of muscle fibers, sarcomere...”
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Artigo
10
11
“..., inactivating fungi, and maintaining the quality of stored grains. The ozonation of grains in a closed system...”
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Tese
12
13
“... of the study. Results: After 12 weeks, in both groups there was a decrease in the 10-year risk...”
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Dissertação
14
“... quality since boiling and steaming promoted Se losses. Boiling caused a decrease of 39 and 40% whilst...”
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Tese
15
16
“... antioxidants on carcass characteristics and meat quality of feedlot cattle. Animals were fed Brachiaria...”
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Artigo
17
“... antioxidants on carcass characteristics and meat quality of feedlot cattle. Animals were fed Brachiaria...”
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Artigo
18
“... antioxidants on carcass characteristics and meat quality of feedlot cattle. Animals were fed Brachiaria...”
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Artigo
19
“..., being divided into two chapters. In the Chapter I was evaluated the effect of cooking on the quality and...”
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Dissertação
20