Search alternatives:
decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
decrease after » increase after (Expand search), disease after (Expand search)
decrease food » decreases food (Expand search), increase food (Expand search), decreases blood (Expand search)
food decrease » food decreases (Expand search), foods decreases (Expand search), flow decrease (Expand search)
decrease gel » decrease cell (Expand search), decrease il (Expand search), decrease age (Expand search)
in decrease » in decreased (Expand search), and decrease (Expand search), can decrease (Expand search)
decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
decrease after » increase after (Expand search), disease after (Expand search)
decrease food » decreases food (Expand search), increase food (Expand search), decreases blood (Expand search)
food decrease » food decreases (Expand search), foods decreases (Expand search), flow decrease (Expand search)
decrease gel » decrease cell (Expand search), decrease il (Expand search), decrease age (Expand search)
in decrease » in decreased (Expand search), and decrease (Expand search), can decrease (Expand search)
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“...) para olho-de-cão, eviscerado armazenado em gelo (0 ± 1°C) e acompanhar por análises químicas, físicas...”
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Master thesis
3
“... e sustentáveis. Sabe-se que as maçãs, ao serem minimamente processadas (MP) apresentam perda de qualidade...”
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Master thesis
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“... or maintenance, the material at rest exhibits a gel-like structure after a period of time. In order to restart...”
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Master thesis
9
“... submetidas a trauma mecÃnico (TM) com agulha de ponta romba. Em seguida, eram tratadas com gel inerte...”
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Master thesis
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“... chemotherapy. It’s caractherized by ulcerative lesions and causes pain, restrict food and fluids oral intake...”
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Master thesis
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“...Whey is a product of cheese manufacturing, either by acidification or by enzymatic process. Ideally...”
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Master thesis
15
“... o processo de desidratação, estabilidade e características do iogurte em pó por liofilização ou atomização...”
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Doctoral thesis
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“... por este microrganismo ocorre desde a sua formação até o processamento para o consumo, destacando-se a extraordinária...”
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Doctoral thesis
19
“... radical 2,2-diphenyl-1-picryl-hidrazila (DPPH·) scavenger by monitoring the decrease in the absorbance...”
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Master thesis
20