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decrease intervention » decrease interventionist (Expandir a busca), disease intervention (Expandir a busca), decrease prevention (Expandir a busca)
intervention projects » intervention project (Expandir a busca), intervention programs (Expandir a busca), intervention program (Expandir a busca)
decrease skins » decrease in (Expandir a busca), increase skin (Expandir a busca), decrease owing (Expandir a busca)
skins decrease » statins decrease (Expandir a busca), lesions decrease (Expandir a busca)
decrease loss » decrease costs (Expandir a busca), decrease low (Expandir a busca), decrease blood (Expandir a busca)
loss decrease » loss decreases (Expandir a busca), cross decreased (Expandir a busca), to decrease (Expandir a busca)
decrease at » decrease akt (Expandir a busca), decrease and (Expandir a busca), decrease in (Expandir a busca)
at decrease » rate decrease (Expandir a busca), that decrease (Expandir a busca), and decrease (Expandir a busca)
Mostrando 1 - 20 resultados de 38 para a busca '(( decrease loss decrease intervention projects ) OR ( decrease skins decrease at decrease ))*', tempo de busca: 1,05s Refinar Resultados
2
Publicado em 2017
Assuntos: “...Transepidermal water loss...”
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Dissertação
3
Publicado em 2016
“...38 on poultry skin samples could decrease the levels of S. Enteritidis. For this, two approaches were used...”
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6
Publicado em 2022
Assuntos: “...Evaluation of Health Programs and Projects...”
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Trabalho de conclusão de curso
9
Publicado em 2012
“... from the skins to the must, increasing the pigments extraction. In this study, the influence of the pre...”
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Artigo
11
Publicado em 2012
“... years, in which a decrease in the quality parameters in grape skins is presumably related to high...”
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Artigo
13
Publicado em 2019
“... same patients, was done using anatomical regions, skins marks, and tattoos in the border of the...”
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Dissertação
14
Publicado em 2021
“... underwent subcutaneous implantation of biocomposites derived from skins andscales in different...”
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Artigo
19
Publicado em 2019
“... - intervention on the menus, food portions, nutritional and food quality; 3) Nutrition education and literacy...”
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