Buscas alternativas:
decreased faster » decreased after (Expandir a busca), decreased base (Expandir a busca), decreased fas (Expandir a busca)
decrease sensory » decreases density (Expandir a busca), cheese sensory (Expandir a busca), decreased memory (Expandir a busca)
faster decrease » rate decrease (Expandir a busca)
and decreased » and decreases (Expandir a busca), and increased (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease of (Expandir a busca), decrease the (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
decreased faster » decreased after (Expandir a busca), decreased base (Expandir a busca), decreased fas (Expandir a busca)
decrease sensory » decreases density (Expandir a busca), cheese sensory (Expandir a busca), decreased memory (Expandir a busca)
faster decrease » rate decrease (Expandir a busca)
and decreased » and decreases (Expandir a busca), and increased (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease of (Expandir a busca), decrease the (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
1
Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“... of unsaturated fatty acids it contains. Gravading is a fish processing technique popular in Scandinavian and...”Acessar documento
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2
“... after ipsilateral cTBS and a significant decrease in systolic blood pressure after cTBS to the right...”
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