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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)
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burden decrease » burden disease (Expand search), urea decrease (Expand search), burgers decreases (Expand search)
decrease after » increase after (Expand search), disease after (Expand search)
with decrease » with decreased (Expand search), with deceased (Expand search), with increase (Expand search)
fat with » at with (Expand search), cat with (Expand search), meat with (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)
decrease burden » disease burden (Expand search), decrease further (Expand search)
burden decrease » burden disease (Expand search), urea decrease (Expand search), burgers decreases (Expand search)
decrease after » increase after (Expand search), disease after (Expand search)
with decrease » with decreased (Expand search), with deceased (Expand search), with increase (Expand search)
fat with » at with (Expand search), cat with (Expand search), meat with (Expand search)
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“... replacing meat and fat in beef burgers on technological characteristics, sensory acceptance and hunger...”
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“... daily gain, and subcutaneous fat thickness compared to the maintenance diet. Sperm of high-gain bulls...”
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“.... Thus, the aim of the present study was to investigate the effect of high-fat diet-induced obesity...”
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“... to increase milk production, alter milk composition, and increase the milk fat CLA content. However, few...”
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“... for 10 weeks after which, 50% of the animals belonging to the HF group were switched to a regimen of high...”
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“...® (BSS)). Soon after semen collection, the samples were diluted with UHT skim milk (LD), Botusemen...”
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“... sensitivity to detect changes in fat percentage and fat mass, while SK underestimated the changes, with...”
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