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lipid processing » liquid processing (Expand search), field processing (Expand search), solid processing (Expand search)
decrease faster » decrease after (Expand search), decrease further (Expand search), decreased after (Expand search)
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decrease food » decreases food (Expand search), increase food (Expand search), decreases blood (Expand search)
food decrease » food decreases (Expand search), foods decreases (Expand search), flow decrease (Expand search)
decrease and » decreases and (Expand search), decrease in (Expand search), decrease of (Expand search)
and decrease » and decreases (Expand search), and decreased (Expand search), and increase (Expand search)
lipid processing » liquid processing (Expand search), field processing (Expand search), solid processing (Expand search)
decrease faster » decrease after (Expand search), decrease further (Expand search), decreased after (Expand search)
faster decrease » rate decrease (Expand search)
decrease lipid » increases lipid (Expand search), increased lipid (Expand search)
decrease food » decreases food (Expand search), increase food (Expand search), decreases blood (Expand search)
food decrease » food decreases (Expand search), foods decreases (Expand search), flow decrease (Expand search)
decrease and » decreases and (Expand search), decrease in (Expand search), decrease of (Expand search)
and decrease » and decreases (Expand search), and decreased (Expand search), and increase (Expand search)
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“... temperature is usually low and allochthonous organic matter constitutes the basis of the food web. We have...”
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Article
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“..., mídia, discursos midiáticos, imaginário social e, em seguida, feita análise do filme “Nação Fast Food...”
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Bachelor thesis
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“... micronutrient-diverse meals—a Mediterranean-like meal (MdM) and a fast food-like meal (FFM)—on the autonomic...”
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Article
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“... recurrent in oils that undergo frying processing. In addition, the presence of omega 9, 6 and 3 in the lipid...”
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Master thesis
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“...-transform infrared spectroscopy (FTIR) techniques, and the food dye was characterized by UV-Visible. The...”
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Article
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“..., lipid, protein, ash, carbohydrate, pH value and acidity, and for the physical characteristics...”
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Article
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