Buscas alternativas:
decrease walking » increase walking (Expandir a busca), decreases weaning (Expandir a busca), decrease during (Expandir a busca)
walking decrease » walking decreases (Expandir a busca), warming decreases (Expandir a busca), taping decrease (Expandir a busca)
meat processing » event processing (Expandir a busca), post processing (Expandir a busca)
cells decreases » cells increase (Expandir a busca)
decrease lipid » increases lipid (Expandir a busca), increased lipid (Expandir a busca)
lipid decrease » rapid decrease (Expandir a busca), ligand decrease (Expandir a busca), limb decrease (Expandir a busca)
decrease cells » decrease cell (Expandir a busca), decreases cell (Expandir a busca), decrease costs (Expandir a busca)
decrease meat » decreased mean (Expandir a busca), decrease at (Expandir a busca), decrease fear (Expandir a busca)
decrease walking » increase walking (Expandir a busca), decreases weaning (Expandir a busca), decrease during (Expandir a busca)
walking decrease » walking decreases (Expandir a busca), warming decreases (Expandir a busca), taping decrease (Expandir a busca)
meat processing » event processing (Expandir a busca), post processing (Expandir a busca)
cells decreases » cells increase (Expandir a busca)
decrease lipid » increases lipid (Expandir a busca), increased lipid (Expandir a busca)
lipid decrease » rapid decrease (Expandir a busca), ligand decrease (Expandir a busca), limb decrease (Expandir a busca)
decrease cells » decrease cell (Expandir a busca), decreases cell (Expandir a busca), decrease costs (Expandir a busca)
decrease meat » decreased mean (Expandir a busca), decrease at (Expandir a busca), decrease fear (Expandir a busca)
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“... recurrent in oils that undergo frying processing. In addition, the presence of omega 9, 6 and 3 in the lipid...”
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Dissertação
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“... reduced claudication until walking without changes. There was also a decrease in the range of motion until...”
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Artigo
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“... acceptability (7.48-7.62), while the use of SEV meat produced a slight decrease (7.25; p < .05). Therefore...”
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Artigo
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“...Comminuted meat products, such as frankfurters, fresh ground sausages and hamburgers are exposed...”
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Artigo
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“...The lipid oxidation is promoted physicochemical and sensory undesirable in meat products. Chicken...”
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Dissertação
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“... da composição lipídica de matrizes cárneas ricas em PUFA. Os resultados do experimento 3 indicaram...”
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