Buscas alternativas:
decrease during » increase during (Expandir a busca), increases during (Expandir a busca), increased during (Expandir a busca)
during decrease » during increased (Expandir a busca), during depressed (Expandir a busca), during disease (Expandir a busca)
decrease salt » decrease akt (Expandir a busca), decrease at (Expandir a busca), decrease and (Expandir a busca)
decrease low » decreases low (Expandir a busca), decreases flow (Expandir a busca), decrease of (Expandir a busca)
low decrease » flow decrease (Expandir a busca), loss decrease (Expandir a busca), to decrease (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
salt effect » salt affected (Expandir a busca)
decrease during » increase during (Expandir a busca), increases during (Expandir a busca), increased during (Expandir a busca)
during decrease » during increased (Expandir a busca), during depressed (Expandir a busca), during disease (Expandir a busca)
decrease salt » decrease akt (Expandir a busca), decrease at (Expandir a busca), decrease and (Expandir a busca)
decrease low » decreases low (Expandir a busca), decreases flow (Expandir a busca), decrease of (Expandir a busca)
low decrease » flow decrease (Expandir a busca), loss decrease (Expandir a busca), to decrease (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
salt effect » salt affected (Expandir a busca)
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“... oxidativo e a lesão muscular, gerados pela atividade física, após exercício de salto em equinos...”
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Tese
7
Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“... letting it mature for 1-4 days at low temperature (in refrigeration) to produce gravads, a salt-sugar...”Acessar documento
Dissertação
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“...:water interface and lower uptake in WCCo exposed organisms suggest that toxicity resulted from a combined effect...”
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“... in the present study, dry-cured deer loin showed during the processing a decrease in the colour...”
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Tese
13
“.... In contrast, in April, after about 90 days of exposure to salt, there was a clear decrease in gs with salt...”
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Artigo de conferência
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“... forage but at different rates depending on the quality of forage. During periods of low-quality forage...”
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Artigo
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“... to study: a) the effect of the application of ozone as a disinfected agent on whole fresh fish and fillets...”
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“... effect was evident. This was mainly attributed to salt stress or to some specific ionic toxicity...”
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Artigo