Buscas alternativas:
milk increases » diet increases (Expandir a busca), week increases (Expandir a busca), coli increases (Expandir a busca)
decrease cell » decreases cell (Expandir a busca)
cell decrease » cells decrease (Expandir a busca), cells decreases (Expandir a busca), will decrease (Expandir a busca)
hc processing » at processing (Expandir a busca), ohmic processing (Expandir a busca), rock processing (Expandir a busca)
decrease milk » decrease il (Expandir a busca), decrease risk (Expandir a busca), decrease in (Expandir a busca)
increases the » increase the (Expandir a busca)
the decrease » to decrease (Expandir a busca), and decrease (Expandir a busca)
decrease hc » decrease the (Expandir a busca), decrease hiv (Expandir a busca), decrease toc (Expandir a busca)
milk increases » diet increases (Expandir a busca), week increases (Expandir a busca), coli increases (Expandir a busca)
decrease cell » decreases cell (Expandir a busca)
cell decrease » cells decrease (Expandir a busca), cells decreases (Expandir a busca), will decrease (Expandir a busca)
hc processing » at processing (Expandir a busca), ohmic processing (Expandir a busca), rock processing (Expandir a busca)
decrease milk » decrease il (Expandir a busca), decrease risk (Expandir a busca), decrease in (Expandir a busca)
increases the » increase the (Expandir a busca)
the decrease » to decrease (Expandir a busca), and decrease (Expandir a busca)
decrease hc » decrease the (Expandir a busca), decrease hiv (Expandir a busca), decrease toc (Expandir a busca)
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“... to increase milk production, alter milk composition, and increase the milk fat CLA content. However, few...”
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“... the animals in T4 and T6 had higher percentage of fat in milk. A decrease in milk SFA levels was...”
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“... to increase the milk yield of sheep, and to reduce the profile of saturated fatty acids in milk....”
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Assuntos:
“...milk; stability; components; UNAM; caseins; serum proteins....”
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“... extract or “milk” decreased proportionally the decrease in the pre-freezing temperature of the samples...”
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“... decreases the maximum solid content of stearin. An increase of the crystallization temperature resulted...”
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“... (up to 4.5%). As bacterial count increase, the lactose percent tends to decrease, but not necessarily together. This feature...”
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Physicochemical properties of Butter cheese from Marajó manufactured with buffalo milk and cow milk.
“... of the artisanal Butter cheese from Marajó, manufactured with partial substitution of buffalo milk...”Acessar documento
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