Buscas alternativas:
food decrease » food decreases (Expandir a busca), foods decreases (Expandir a busca), flow decrease (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
decrease may » decrease at (Expandir a busca), decrease by (Expandir a busca), decrease human (Expandir a busca)
may decrease » may increase (Expandir a busca), can decrease (Expandir a busca), to decrease (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
food decrease » food decreases (Expandir a busca), foods decreases (Expandir a busca), flow decrease (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
decrease may » decrease at (Expandir a busca), decrease by (Expandir a busca), decrease human (Expandir a busca)
may decrease » may increase (Expandir a busca), can decrease (Expandir a busca), to decrease (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
1
“...O arroz (Oryza sativa L.), alimento básico para a metade da população mundial, é uma fonte...”
Acessar documento
Acessar documento
Tese
2
3
4
5
6
“... / spherification is a new method of food processing, which can be applied to the fruit pulp, the process consists...”
Acessar documento
Acessar documento
Dissertação
7
8
“...Relatório de estágio de mestrado em Ensino do 1º Ciclo do Ensino Básico e de Matemática e Ciências...”
Acessar documento
Acessar documento
Dissertação
9
10
11
13
14
“... of salivary glands, with decrease of saliva quality or quantity. It's a frequent symptom in palliative care...”
Acessar documento
Acessar documento
Artigo
15
16
17
“..., pain relief techniques, free intake of liquids and food, among others, which transform childbirth and...”
Acessar documento
Acessar documento
Artigo
18
“... it may cause masticatory ability reduction and consequent interference in food digestion. Besides, it may...”
Acessar documento
Acessar documento
Artigo
20
Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“...), texture (hardness), pH, water activity and moisture content, total volatile basic nitrogen content (TVB...”Acessar documento
Dissertação