Buscas alternativas:
decrease their » decrease the (Expandir a busca), increase their (Expandir a busca), decreases the (Expandir a busca)
their cooking » the cooking (Expandir a busca), their working (Expandir a busca), their coping (Expandir a busca)
decrease not » decrease of (Expandir a busca), decrease akt (Expandir a busca), decrease at (Expandir a busca)
not decrease » to decrease (Expandir a busca), not increase (Expandir a busca), the decrease (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease of (Expandir a busca), decrease the (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
decrease their » decrease the (Expandir a busca), increase their (Expandir a busca), decreases the (Expandir a busca)
their cooking » the cooking (Expandir a busca), their working (Expandir a busca), their coping (Expandir a busca)
decrease not » decrease of (Expandir a busca), decrease akt (Expandir a busca), decrease at (Expandir a busca)
not decrease » to decrease (Expandir a busca), not increase (Expandir a busca), the decrease (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease of (Expandir a busca), decrease the (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
1
2
3
“... synthesis, the biodiesel acidity and the reaction conversion in terms of acidity decrease were determined...”
Acessar documento
Acessar documento
4
5
6
“... of pH, water holding capacity and shear force of the breast meat were not affected (P > 0.05) by DRC...”
Acessar documento
Acessar documento
Artigo
7
8
9
Immunocastration and ractopamine in the quality of pork loin enhanced with salt and tripolyphosphate
“...The objective of this work was to evaluate the effect of immunocastration and supplementation with...”Acessar documento
Artigo
10
“... of pH, water holding capacity and shear force of the breast meat were not affected (P > 0.05) by DRC...”
Acessar documento
Acessar documento
Artigo
11
“...ABSTRACT The objective of this study was to evaluate the physicochemical and nutritional...”
Acessar documento
Acessar documento
Artigo
12
“...The objective of this study was to evaluate the physicochemical and nutritional characteristics...”
Acessar documento (1)
Acessar documento (2)
Acessar documento (1)
Acessar documento (2)
Artigo
13
14
“... adherence changes over time along economic cycles; (2) the role of food prices and household income...”
Acessar documento
Acessar documento
15
16
17
18
19
20
“..., color, cooking loss and shear force of meat were not affected (P ≥ 0.38) by the factors. In conclusion...”
Acessar documento
Acessar documento
Tese