Buscas alternativas:
decrease change » decrease age (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
food decrease » food decreases (Expandir a busca), foods decreases (Expandir a busca), flow decrease (Expandir a busca)
and decreased » and decreases (Expandir a busca), and increased (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
decreased of » decrease of (Expandir a busca), decreases of (Expandir a busca), decreased tgf (Expandir a busca)
of decrease » or decrease (Expandir a busca), not decrease (Expandir a busca), to decrease (Expandir a busca)
decrease change » decrease age (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
food decrease » food decreases (Expandir a busca), foods decreases (Expandir a busca), flow decrease (Expandir a busca)
and decreased » and decreases (Expandir a busca), and increased (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
decreased of » decrease of (Expandir a busca), decreases of (Expandir a busca), decreased tgf (Expandir a busca)
of decrease » or decrease (Expandir a busca), not decrease (Expandir a busca), to decrease (Expandir a busca)
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“... bulls’ gametes, the process triggers sperm damage. Although improving post-thaw sperm quality, using egg...”
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Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“... delicacy with a salt content of 3 –6% and a pH greater than 5. This process has been applied to fish such...”Acessar documento
Dissertação
3
“... biomagnification of mercury (Hg) in a Southern Ocean (SO) food web, and to evaluate the effect of organism size and...”
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“... (Pacifastacus leniusculus) is expected to disrupt detritus-based food webs by affecting leaf breakdown and...”
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“... in high protein concentrations. MTG decreased solubility and increased the content of free sulfhydryl...”
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“... in high protein concentrations. MTG decreased solubility and increased the content of free sulfhydryl...”
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“... dos ingredientes ou durante o processo de fabrico, os gelados estão suscetíveis a defeitos a nível das propriedades...”
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“..., which can change their physical-chemical characteristics and decrease shelf life, and cause infection...”
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“... de bactérias probióticas em melão minimamente processado (MMP). O tempo de IV (2, 4 ou 6 minutos...”
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16
“... activities, will in turn be affected by the age and sex of an individual but also with changes in food...”
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“... of intensity and color change detected by the coordinate decrease and increase of C * h *. In addition, there...”
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