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 food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
decrease can » decrease and (Expandir a busca), decrease at (Expandir a busca), decrease on (Expandir a busca)
can decrease » and decrease (Expandir a busca), can increase (Expandir a busca), to decrease (Expandir a busca)
in decrease » in decreased (Expandir a busca), and decrease (Expandir a busca), via decrease (Expandir a busca)
food using » wood using (Expandir a busca), blood using (Expandir a busca)
Mostrando 1 - 20 resultados de 238 para a busca '(( decrease can decrease food using ) OR ( decrease in decrease decrease after ))~', tempo de busca: 0,89s Refinar Resultados
1
Publicado em 2016
“... morphological changes. After 4 h it was observed dry food in all cat’s stomach, however just five cats presented...”
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Artigo
9
Publicado em 2020
“...O objetivo desse estudo foi avaliar materiais genéticos de cana-de-açúcar como volumoso exclusivo...”
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Dissertação
10
por Basto, B.
Publicado em 2022
“... cloths, or in the food industry, as coloring agents. Pigments can also be used in cosmetics, leather...”
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11
Publicado em 2023
“.... However, the United States Food and Drugs Administration (USFDA) recentlyapproved a trial to assess its...”
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Dissertação
16
Publicado em 2016
“...The ethanol is evaluated as an alternative fuel in the decrease of environmental problems and...”
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Dissertação
17
Publicado em 2017
“...Alternativas que diminuam a necessidade de fertilizantes nitrogenados na cultura da cana-de-açúcar...”
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Tese
18
por Basto, B.
Publicado em 2022
“... cloths, or in the food industry, as coloring agents. Pigments can also be used in cosmetics, leather...”
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20
Publicado em 2023
“... in appetite, weight loss and a decrease in fat deposits. Sensory properties influence the palatability of food...”
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Artigo
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