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Mostrando 1 - 20 resultados de 1.310 para a busca '(( decrease in decrease urea decrease ) OR ( decrease rate decrease food pattern ))*', tempo de busca: 0,78s Refinar Resultados
4
Publicado em 2022
“... a mixture of cover crops), (2) nitrogen rates (70, 100 and 130 kg N ha(-1)), and (3) nitrogen sources (urea...”
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Artigo
6
Publicado em 2022
“... (lime-yellow pea (2018)] and velvet bean (2019), N sources (conventional urea and controlled-release...”
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Artigo
9
Publicado em 2011
“...), cholesterol, glucose, total protein, urea and triglycerides were analyzed in blood samples. Cut-off points...”
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Artigo
10
Publicado em 2011
“...), albumina, AST, ß-hidroxibutirato (BHB), colesterol, glicose, proteína total, uréia e triglicerídeos...”
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Artigo
11
Publicado em 2012
“... V30M-TTR, monitoring changes in intrinsic tryptophan fluorescence at different urea and protein...”
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Artigo
12
Publicado em 2012
“... V30M-TTR, monitoring changes in intrinsic tryptophan fluorescence at different urea and protein...”
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Artigo
13
Publicado em 2015
“... matter) or tended to decrease (organic matter, neutral detergent fiber, acid detergent fiber) linearly...”
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Artigo
14
Publicado em 2011
“... temperature is usually low and allochthonous organic matter constitutes the basis of the food web. We have...”
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Artigo
15
Publicado em 2006
“... matter digestibility of sugarcane bagasse submitted to ammonization with urea. The treatments were four...”
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Artigo
16
Publicado em 2006
“... matter digestibility of sugarcane bagasse submitted to ammonization with urea. The treatments were four...”
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Artigo
17
Publicado em 2017
“... pattern of mice, which may prefer alternative foods available on the farms to bromadiolone baits. Here...”
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Artigo
18
Publicado em 1999
“...Neste trabalho foi investigado o efeito de uréia em monocamadas insolúveis. O objetivo deste estudo...”
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Tese
19
Publicado em 2011
“...Ammonia volatilization is an important process of N loss which decreases the use efficiency...”
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Artigo
20
Publicado em 2015
“... particles with urea-formaldehyde binder resin, and b) as an aqueous solution, added at different times...”
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