Search alternatives:
materials properties » material properties (Expand search), materials prepared (Expand search), water properties (Expand search)
decrease materials » decreases maternal (Expand search), create materials (Expand search), decrease arterial (Expand search)
decrease statins » disease statins (Expand search)
statins decrease » statins increase (Expand search), taping decrease (Expand search), skins decrease (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 food » decreases food (Expand search), increase food (Expand search), decreases blood (Expand search)
food decrease » food decreases (Expand search), foods decreases (Expand search), flow decrease (Expand search)
materials properties » material properties (Expand search), materials prepared (Expand search), water properties (Expand search)
decrease materials » decreases maternal (Expand search), create materials (Expand search), decrease arterial (Expand search)
decrease statins » disease statins (Expand search)
statins decrease » statins increase (Expand search), taping decrease (Expand search), skins decrease (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 food » decreases food (Expand search), increase food (Expand search), decreases blood (Expand search)
food decrease » food decreases (Expand search), foods decreases (Expand search), flow decrease (Expand search)
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“...The present study was carried out to evaluate the effect of statins associated with physical...”
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Article
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Subjects:
“...Research Subject Categories::TECHNOLOGY::Chemical engineering::Food technology...”
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3
“...The present study was carried out to evaluate the effect of statins associated with physical...”
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Article
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“... on restriction of salt, sugar, fat and carbohydrates decrease, while nutritionists approached aspects of the food...”
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Master thesis
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