“... temperature is usually low and allochthonous organic matter constitutes the basis of the food web. We have...”
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“... 25 of lactation, but the decrease was highest in the H-group (p < 0.03). The weaning-oestrus interval did not...”
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“... evaluated by a 6-day food record questionnaire. At the beginning and after eight weeks of follow-up, body...”
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“.... Moreover, this fluid has diverse functions, among which food perception and ingestion, making...”
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“... food in their stomach after eight hours. In other hand all the animals, which ate moist food, did not...”
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“... resources. In contrast, males exhibited a decrease in latency and food consumption only for high-quality...”
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Subjects: “...Food quality...”
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Subjects: “...Food Guide...”
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“..., a reduction in absorption efficiency and/or a decrease in food intake. In this thesis, work was carried out...”
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“... canning by-products, to obtain alternative added-value food products. One of today's leading trends...”
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“...Background: Ready-to-eat (RTE) foods are considered a high risk food group, since they are often...”
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Subjects: “...Food Science...”
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Subjects: “...Food security...”
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Subjects: “...Natural food preservatives...”
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“... environmental sustainability. Even tough pet food has always been considered as a valuable asset in reducing...”
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Subjects: “...Food security...”
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“...Recent discussions pointed to the profound impact of food and dietary interventions on various...”
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“... carrying capacity (CC) of natural ecosystems for bivalve culture, because of decreases in growth rates and...”
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