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their decrease » the decrease (Expandir a busca), their disease (Expandir a busca), the decreased (Expandir a busca)
decrease milk » decrease il (Expandir a busca), decrease risk (Expandir a busca), decrease hiv (Expandir a busca)
milk decrease » will decrease (Expandir a busca), risk decreases (Expandir a busca), milk increases (Expandir a busca)
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decrease their » decrease the (Expandir a busca), increase their (Expandir a busca), decreases the (Expandir a busca)
their decrease » the decrease (Expandir a busca), their disease (Expandir a busca), the decreased (Expandir a busca)
decrease milk » decrease il (Expandir a busca), decrease risk (Expandir a busca), decrease hiv (Expandir a busca)
milk decrease » will decrease (Expandir a busca), risk decreases (Expandir a busca), milk increases (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
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“..., the ingestion of different aliments; the positioning, and imaging processing interfere with extra...”
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“... to increase milk production, alter milk composition, and increase the milk fat CLA content. However, few...”
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“...© 2022 Wiley-VCH GmbH.Milk fat depression (MFD) syndrome has been associated with the antilipogenic...”
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“... (IAA) in hemodialysis (HD) individuals may be associated with the gut flora and recognized...”
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“... (IAA) in hemodialysis (HD) individuals may be associated with the gut flora and recognized markers...”
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“... evaluated at the same periods and milk yield was recorded at 2nd, 4th, 5th, 6th, 7th, and 8th weeks...”
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Assuntos:
“...milk; stability; components; UNAM; caseins; serum proteins....”
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“...ABSTRACT: Buffalo milk is rich in nutrients and can serve as a substrate for the proliferation...”
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“... milk. High-pressure processing (HPP) is a non-thermal technology that can provide safe foods with...”
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“..., D65ºC = 3.5, D67ºC = 2.8 min, D75ºC = 1.5 min). The increase of temperature required for a ten fold decrease in D value was...”
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“...Abstract The buffalo’s reproductive seasonality determines the decrease in milk and cheese...”
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