Buscas alternativas:
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
food decrease » food decreases (Expandir a busca), foods decreases (Expandir a busca), flow decrease (Expandir a busca)
decrease can » decrease in (Expandir a busca), decrease and (Expandir a busca), decrease at (Expandir a busca)
can decrease » and decrease (Expandir a busca), can increase (Expandir a busca), to decrease (Expandir a busca)
decrease not » decrease akt (Expandir a busca), decrease at (Expandir a busca), decrease on (Expandir a busca)
not decrease » to decrease (Expandir a busca), not increase (Expandir a busca), and decrease (Expandir a busca)
decrease of » decrease in (Expandir a busca)
of base » of basic (Expandir a busca), of basal (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
food decrease » food decreases (Expandir a busca), foods decreases (Expandir a busca), flow decrease (Expandir a busca)
decrease can » decrease in (Expandir a busca), decrease and (Expandir a busca), decrease at (Expandir a busca)
can decrease » and decrease (Expandir a busca), can increase (Expandir a busca), to decrease (Expandir a busca)
decrease not » decrease akt (Expandir a busca), decrease at (Expandir a busca), decrease on (Expandir a busca)
not decrease » to decrease (Expandir a busca), not increase (Expandir a busca), and decrease (Expandir a busca)
decrease of » decrease in (Expandir a busca)
of base » of basic (Expandir a busca), of basal (Expandir a busca)
1
“... temperature is usually low and allochthonous organic matter constitutes the basis of the food web. We have...”
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Artigo
2
“... food in their stomach after eight hours. In other hand all the animals, which ate moist food, did not...”
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Artigo
3
4
“... also positive aroma notes without changing wine typicity. The preservation process is explained by the...”
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5
“... by-product can obtain new value while providing interesting nutritional characteristics in pet food diets...”
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Tese
6
7
8
9
10
11
“...Alternativas que diminuam a necessidade de fertilizantes nitrogenados na cultura da cana-de-açúcar...”
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Tese
12
13
14
“... endofíticos radiculares no geral (FER) e fungos micorrízicos arbusculares (FMAs) associados à cana-de-açúcar...”
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Tese
15
16
17
“.... O uso de diferentes revestimentos à base de proteína concentrada de arroz (PCA...”
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Tese
18
19
“... à formação de trialometanos e bases nitrogenadas. Para alcançar este objetivo, inicialmente foi otimizado...”
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Tese
20