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decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
decrease with » decreases with (Expandir a busca), increase with (Expandir a busca), decrease the (Expandir a busca)
with decrease » with decreased (Expandir a busca), with deceased (Expandir a busca), with increase (Expandir a busca)
food process » food processed (Expandir a busca), food prices (Expandir a busca), food processing (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease the (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
decrease with » decreases with (Expandir a busca), increase with (Expandir a busca), decrease the (Expandir a busca)
with decrease » with decreased (Expandir a busca), with deceased (Expandir a busca), with increase (Expandir a busca)
food process » food processed (Expandir a busca), food prices (Expandir a busca), food processing (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease the (Expandir a busca)
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“...) frozen with EYFE is to add an Equilibrium Time (ET) step period to the cryopreservation process. However...”
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Artigo
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“... in faeces production and moisture, and a linear decrease in faeces pH was observed with higher LP (P<0.05...”
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Tese
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“... biomagnification of mercury (Hg) in a Southern Ocean (SO) food web, and to evaluate the effect of organism size and...”
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“.... Nevertheless, HPP conditions need to be carefully optimized to avoid the expected decrease in enzymatic...”
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“.... Nevertheless, HPP conditions need to be carefully optimized to avoid the expected decrease in enzymatic...”
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“.... As a consequence, the shelf-life and commercial acceptability of the food products decrease. Currently, one of the...”
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