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decrease quality » increase quality (Expand search), disease quality (Expand search), database quality (Expand search)
quality process » quality processes (Expand search), quality problems (Expand search), quality access (Expand search)
decrease lipid » increases lipid (Expand search), increased lipid (Expand search)
lipid decrease » rapid decrease (Expand search), ligand decrease (Expand search), limb decrease (Expand search)
decrease can » decrease in (Expand search), decrease and (Expand search), decrease at (Expand search)
can decrease » can increase (Expand search), and decrease (Expand search), to decrease (Expand search)
decrease not » decrease of (Expand search), decrease akt (Expand search), decrease at (Expand search)
not decrease » to decrease (Expand search), not increase (Expand search), and decrease (Expand search)
decrease quality » increase quality (Expand search), disease quality (Expand search), database quality (Expand search)
quality process » quality processes (Expand search), quality problems (Expand search), quality access (Expand search)
decrease lipid » increases lipid (Expand search), increased lipid (Expand search)
lipid decrease » rapid decrease (Expand search), ligand decrease (Expand search), limb decrease (Expand search)
decrease can » decrease in (Expand search), decrease and (Expand search), decrease at (Expand search)
can decrease » can increase (Expand search), and decrease (Expand search), to decrease (Expand search)
decrease not » decrease of (Expand search), decrease akt (Expand search), decrease at (Expand search)
not decrease » to decrease (Expand search), not increase (Expand search), and decrease (Expand search)
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“... regionais sobre este processo necessitam de estudos. Os efeitos do status oxidativo, micronutricional...”
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Doctoral thesis
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“... de proteínas, lipídeos, fibras, minerais e riboflavina. A farinha de feijão, além de ter colaborado para a cor...”
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Master thesis
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“... e os ovários retirados. O ovário direito foi processado para estudo morfológico (% de folículos ovarianos...”
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Doctoral thesis
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Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“... which it starts to decrease. Generally speaking, quality parameters did not change with temperature, but...”Access document
Master thesis
18
“... e o teor de lipídeos nas 3 formulações de pães. Os pães que receberam adição de linhaça...”
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Doctoral thesis
19
“... or more. This is due, not only to the decrease in birth rates, but also to the increase in life expectancy...”
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20
“..., ou mistura de espécies de peixes através do processo de separação mecanizada da parte comestível. O bagre...”
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Master thesis