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diet processing » wet processing (Expandir a busca), event processing (Expandir a busca), light processing (Expandir a busca)
decrease diet » decrease due (Expandir a busca), decrease liver (Expandir a busca), decrease the (Expandir a busca)
decrease will » decrease with (Expandir a busca), decrease cell (Expandir a busca), decrease il (Expandir a busca)
decrease pro » decrease or (Expandir a busca), decrease food (Expandir a busca), decrease treg (Expandir a busca)
pro decrease » to decrease (Expandir a busca), or decrease (Expandir a busca), price decrease (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
Mostrando 1 - 20 resultados de 409 para a busca '(( decrease in decrease diet processing ) OR ( decrease pro decrease will decrease ))*', tempo de busca: 0,80s Refinar Resultados
1
Publicado em 2025
“... performed. Desobturation was performed with ProDesign Logic RT #.25/08 rotary instruments. Preparation...”
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Artigo
3
Publicado em 2022
“...Changes in diet form and thermal processing can be beneficial to pig production. Our objective with...”
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Artigo
4
Publicado em 2017
Assuntos: “...thermal processing...”
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Artigo
6
Publicado em 2012
“... effectively to the PAHs decrease. The mean total PAHs content in crude and deodorized oil samples ranged...”
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Artigo
7
Publicado em 2012
“... indirect, respectively at a dose of 75 mg / kg), ALT, AST and γ-GT (decrease of 76.93%, 44.58% and...”
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Dissertação
13
Publicado em 2018
“... carotenoids in the human diet, but it is a highly perishable crop. To increase its industrial application...”
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Artigo
14
Publicado em 2018
“... by small farmers, and may be a source of energy and carotenoids in the human diet, but it is a highly...”
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Artigo
18
Publicado em 2012
Assuntos: “...Dieta em veterinaria...”
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Dissertação
19
Publicado em 2014
“...Aimed to evaluate the effect of inclusion of the residue from the processing of beans to replace...”
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Dissertação
20
Publicado em 2018
“... em dietas para cordeiros sobre o consumo e digestibilidade da matéria seca e dos componentes nutricionais...”
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