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coal processing » local processing (Expand search), oil processing (Expand search), dual processing (Expand search)
decrease lipid » increases lipid (Expand search), increased lipid (Expand search)
lipid decrease » rapid decrease (Expand search), ligand decrease (Expand search), limb decrease (Expand search)
decrease milk » decrease il (Expand search), decrease risk (Expand search), decrease in (Expand search)
milk decrease » will decrease (Expand search), milk increases (Expand search), risk decreases (Expand search)
decrease pain » decreases pain (Expand search), decrease in (Expand search), decreased brain (Expand search)
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Showing 1 - 20 results of 146 for search '(( decrease lipid decrease milk decrease ) OR ( decrease pain decrease coal processing ))*', query time: 0.87s Refine Results
1
Published 2012
“... to increase milk production, alter milk composition, and increase the milk fat CLA content. However, few...”
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Article
2
Published 2013
Subjects: “...food; fatty acids; lipid fraction; nutritional quality...”
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Article
7
Published 2022
“...Background: The lipid content of human milk is its most variable component and provides from...”
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Article
9
Published 2018
“...Goat milk and regional fruits, like the sword mango, are loaded with nutritional potential which...”
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Article
10
Published 2006
“... (AG) in human mother’s milk at 7 days and 4, 8, 12 and 16 weeks of breastfeeding after giving birth. The...”
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Article
12
Published 2005
“... de 500mL de suco de laranja por dia, durante 12 semanas, sobre o perfil dos lípides e o limiar anaeróbio...”
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Master thesis
13
Published 2022
“... g/cow/d. Lipid supplementation reduced on average milk fat content by -1.62 g/kg milk (P = 0.03, DMB...”
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Master thesis
18
Published 2018
“...’s milk. Our hypothesis for increased fat in milk is that palm oil increases lipid metabolism as well...”
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Article
19
Published 2018
“... for increased fat in milk is that palm oil increases lipid metabolism as well as tissue reserves. Sheep...”
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Article
20
Published 2018
“... or cholesterol. It is concluded that, regardless of inclusion level, there is a modification in the milk lipid...”
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Article
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