Buscas alternativas:
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
decrease that » decrease the (Expandir a busca), decrees that (Expandir a busca), decree that (Expandir a busca)
decrease meat » decreased mean (Expandir a busca), decrease fear (Expandir a busca), decreased metal (Expandir a busca)
that decrease » that increase (Expandir a busca), that increases (Expandir a busca), not decrease (Expandir a busca)
meat profile » fat profile (Expandir a busca), test profile (Expandir a busca), impact profile (Expandir a busca)
decrease at » decrease and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
at decrease » rate decrease (Expandir a busca), and decrease (Expandir a busca), not decrease (Expandir a busca)
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
decrease that » decrease the (Expandir a busca), decrees that (Expandir a busca), decree that (Expandir a busca)
decrease meat » decreased mean (Expandir a busca), decrease fear (Expandir a busca), decreased metal (Expandir a busca)
that decrease » that increase (Expandir a busca), that increases (Expandir a busca), not decrease (Expandir a busca)
meat profile » fat profile (Expandir a busca), test profile (Expandir a busca), impact profile (Expandir a busca)
decrease at » decrease and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
at decrease » rate decrease (Expandir a busca), and decrease (Expandir a busca), not decrease (Expandir a busca)
1
2
“... metabolism. These results suggest that decreasing muscle growth rate decreases muscle glycolysis and ATP...”
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Tese
3
4
5
6
“...© 2020 by the authors.Deer meat is characterized by low fat and cholesterol contents and high...”
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Artigo
7
“... and dried meat, that creates many varieties of composition. Among these variations, one of the most...”
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Trabalho de conclusão de curso
8
“... meat quality, especially on oxidation levels and aromatic quality, indicating that this condition...”
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Tese
9
“... freezing, different from that observed with N meat, which had a decrease in the volatile profile. During...”
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Dissertação
10
11
“... of cooked hamburgers packaged in aerobic medium. After spray drying, it was possible to notice that the...”
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Tese
12
“... partially, the postnatal body composition, influencing the final meat quality. Therefore, it is important...”
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Tese
13
14
“... in a decrease in their nutritional properties. Nanocarriers have the capacity to transport poorly soluble...”
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Tese
15
“... in a decrease in their nutritional properties. Nanocarriers have the capacity to transport poorly soluble...”
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Tese
16
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20