Buscas alternativas:
decrease formation » decreases formalin (Expandir a busca), decreases permeation (Expandir a busca), increase information (Expandir a busca)
formation process » formative process (Expandir a busca), information processing (Expandir a busca)
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
python decrease » than decrease (Expandir a busca), action decreases (Expandir a busca), protein decrease (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (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)
decrease formation » decreases formalin (Expandir a busca), decreases permeation (Expandir a busca), increase information (Expandir a busca)
formation process » formative process (Expandir a busca), information processing (Expandir a busca)
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
python decrease » than decrease (Expandir a busca), action decreases (Expandir a busca), protein decrease (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (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)
1
“...). Mitochondrial ultrastructural changes, namely decrease of the cristae number, formation of myelinic bodies and...”
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Artigo
2
3
4
“... also positive aroma notes without changing wine typicity. The preservation process is explained by the...”
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5
“...Objective: to evaluate aspects related to food choices and food consumption of teachers of Child...”
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Artigo
6
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8
“... environmental sustainability. Even tough pet food has always been considered as a valuable asset in reducing...”
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Tese
9
10
“...Monoacylglycerols (MAG) and diacylglycerols (DAG) are emulsifiers widely used in food and cosmetic...”
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Artigo
11
“... process, and their evolution was kinetically modelled. Thermal processing caused a gradual decrease...”
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Artigo
12
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14
“... of biodiesel concurrently generates the formation of glycerine in the process is a by-product. The main...”
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Trabalho de conclusão de curso
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